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| Registros recuperados: 33 | |
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| 三上, 正幸; DORJ, Serjmyadag; 島田, 謙一郎; 関川, 三男; 福島, 道広; 山岸, 真; 山腰, 和枝; 大美浪, 源; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo; FUKUSHIMA, Michihiro; YAMAGISHI, Makoto; YAMAKOSHI, Kazue; OHMINAMI, Hajime. |
| Fermented sausages were produced using bacterial starter culture and 3 types of mould starter cultures，and investigated their properties. Mould starter cultures were sprayed to surface of sausages at 3 days，and the surfaces were changed to white colour afterwards and another moulds， such as blue or black one，were not observed. Common bacterial and lactic acid bacterial counts were range of 6.6 x 10⁸cfu/g~2.0 x 10⁹cfu/g，and Coliform group，Staphylococcus aureus and Salmonella were not detected in the products at 35 days. pH decreased rapidly at 7 days and pH of products became to 4.6~4.7. Water contents were 30.0~31.6%，and water activity was 0.80~0.81. Nitrite ion concentration at starting time was 147.7ppm，but became to 9.8~13.2ppm in the products. There... |
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Palavras-chave: 食肉製品; ソーセージ; 発酵ソーセージ; 乳酸菌; かび; Meat products; Sausages; Fermented sausages; Lactic acid bacteria; Mould. |
| Ano: 2004 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3091 |
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| NYAM-OSOR, Purevdorj; SHIMADA, Kenichiro; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mistuo; 島田, 謙一郎; 韓, 圭鎬; 福島, 道広; 関川, 三男. |
| Recently, we have identified the ubiquitin conjugate, protein phosphatase inhibitor 1 (I1), from postmortem muscles. Since I1 is one of the important regulators of glycogen metabolism, the effect of this conjugate (Ub-I1) present in postmortem muscle on glycolysis was investigated. Two sample groups were distinguishable: those not containing Ub-I1 (I, n=5)and those containing Ub-I1 (II, n=27). Due to the enormous variation in ultimate pH at 48 h postmortem, the latter group was subcategorized into a IIa group showing lower or normal pH and a IIb group showing higher or dark, firm, dry meat pH. Postmortem glycolysis occurred rapidly and vigorously among group I samples. The rate and extent of postmortem glycolysis was typical in group IIa samples while it... |
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Palavras-chave: Ubiquitin conjugate; Protein phosphatase inhibitor 1; Glycogen; Glycolysis. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2961 |
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| JAYAWARDANA, Barana C.; YANAGIHARA, Maki; HAN, Kyu-Ho; FUKUSHIMA, Michihiro; SEKIKAWA, Mitsuo; SHIMADA, Kenichiro; 韓, 圭鎬; 福島, 道広; 関川, 三男; 島田, 謙一郎. |
| We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that... |
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Palavras-chave: Anthocyanin; Colored potato flake; Lipid oxidation; Natural antioxidant; Pork sausage. |
| Ano: 2012 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3842 |
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| DORJ, Serjmyadag; SHIMADA, Kenichiro; SEKIKAWA, Mitsuo; 島田, 謙一郎; 関川, 三男. |
| This study examined the effects of food additives on gram-negative bacteria. The food additives used included synthetic antioxidants (butylated hydroxyanisole, BHA, and butylated hydroxytoluene, BHT), a curing agent and lactic acid with or without a cell-free supernatant (CFS) containing antimicrobial compounds of Lactobacillus sakei D-1001. The gram-negative bacteria were selected from dry-fermented sausages and cultured with different food additives for 18 h in nutrient broth, and then another 24 h with or without CFS adjusted (at pH 6.0) to inactivate lactic acid or not adjusted (at pH 4.0). BHA (0.1%) resulted in total viable cell inhibition following 18 h culture. A reduction in cell growth was observed in culture broths with 0.1% lactic acid and... |
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Palavras-chave: Food additive antimicrobial compounds; Gram-negative bacteria. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2960 |
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| 大澤, 剛史; 浜崎, 陽子; 日高, 智; 関川, 三男; 佃, 秀雄; 口田, 圭吾; Osawa, Takefumi; Hamasaki, Yoko; Hidaka, Satoshi; Sekikawa, Mitsuo; Tsukuda, Hideo; Kuchida, Keigo. |
| 黒毛和種間接検定材料牛404頭の枝肉横断面画像（以下，枝肉画像）を用い，横断面上の皮下脂肪や筋間脂肪の実面積および面積割合について，より的確で簡易な測定方法を検討することを目的とした。枝肉画像から，僧帽筋および広背筋外側の皮下脂肪，内側の筋間脂肪，皮下脂肪の和（皮下脂肪〔全体〕），筋間脂肪の和（筋間脂肪〔全体〕)および皮下脂肪と筋間脂肪の和（合計脂肪）の実面積を測定した。また，筋間脂肪と合計脂肪は，筋間脂肪に菱形筋を含まない筋間脂肪1ならびに合計脂肪1および菱形筋を含む筋間脂肪2ならびに合計脂肪2を用いた。枝肉画像から，安定的かつ簡易に長さを計測できる部位として，胸椎端部外側から胸椎棘突起までの基準長，胸最長筋と僧帽筋を結んだ接線，胸椎棘突起から基準長に対して垂直な直線，腸肋筋左側端を通る直線，基準長に対して30度の直線の全長，各直線の皮下脂肪および筋間脂肪部を測定対象とした。404頭の記録を，重回帰分析で推定式を決定するためのデータセット1(n=202) と，推定精度を検証するためのデータセット2(n=202)に分類した。 3変数に制限した重回帰式の決定係数は，皮下脂肪〔全体〕で0.89，筋間脂肪2〔全体〕で0.85，合計脂肪2で0.87 と高い値を示した。また，データセット2により推定精度を検証したところ， 0.81-0.87と高い決定係数を示したことから， 3ヵ所の脂肪厚の測定により，枝肉横断面上の脂肪面積を高い精度で推定する可能性が示された。 |
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Palavras-chave: 画像解析; 皮下脂肪; 筋間脂肪; 黒毛和種; Image analysis; Subcutaneous fat; Intermuscular fat; Japanese Black. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/1599 |
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| 浜崎, 陽子; 口田, 圭吾; 日高, 智; 島田, 謙一郎; 関川, 三男; 丸山, 新; HAMASAKI, Yoko; KUCHIDA, Keigo; HIDAKA, Satoshi; SHIMADA, Kenichiro; SEKIKAWA, Mitsuo; MARUYAMA, Shin. |
| BMSナンバーの格付は，第6－7肋骨間横断面における胸最長筋を中心に行われている．しかし脂肪交雑がこの他の横断面でも同様な様相を呈しているとは限らない．本研究では，ホルスタイン種を対象として，画像解析により，BMSナンバー判定式を求めることを第1の目的とし，さらに，第2の目的として，第6－7肋骨間横断面と，この他の横断面における脂肪面積比および推定BMSナンバーについて比較を行った．分析には，BMSナンバー判定式の算出用にホルスタイン種61頭の第6－7肋骨間の胸最長筋横断面画像，また，異なる横断面における脂肪交雑の程度の比較用に，別に用意したホルスタイン種18頭の胸最長筋4横断面画像（格付面を含み，腰椎方向に2.5cm間隔で切断）を用いた．画像解析の手法により，脂肪交雑粒子のあらさおよび胸最長筋の形状などのBMSナンバー評価に影響を与えると考えられる要因について評価を行った．得られた画像解析形質を用いてBMSナンバー判定式を求めた結果，BMSナンバーを推定する重回帰式には，脂肪面積比，最大粒子の面積，単独粒子のあらさ指数，胸最長筋面積が選択され（R2＝0.71），BMSナンバーに最も寄与した形質は脂肪面積比であった（偏R2＝0.54）．同式を当てはめ，4横断面における脂肪面積比および推定BMSナンバーについて調査した結果，近接する横断面間であっても，脂肪面積比が大きく変動するサンプルが存在した（15.9%～26.2%）が，それらのサンプルにおける推定BMSナンバーには，ほとんど差が生じなかった（1.67～2.17）． The 6-7th rib of carcass cross section has been used in meat quality evaluation of beef in... |
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Palavras-chave: Image analysis; Prediction of BMS number; Cross section; Holstein. |
| Ano: 2005 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/939 |
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| Liyanage, Ruvini; Minamino, Saori; Nakamura, Yumi; Shimada, Ken-ichiro; Sekikawa, Mitsuo; Sasaki, Keiko; Ohba, Kiyoshi; Jayawardana, Barana Chaminda; Shibayama, Shin-ichi; Fukushima, Michihiro; 福島, 道広; 島田, 謙一郎; 関川, 三男. |
| In this study we compared the hypocholesterolaemic ability of two potato peptide preparations in rats. Experimental groups were fed for 4 weeks, with casein as the basal diet, in comparison with two diets containing 20% potato peptide preparations PPS (Short hydrolysis preparation) and PPL (Long hydrolysis preparation). Serum total cholesterol and serum triglyceride level were lower in PPS-fed group compared with CN-and PPL-fed groups. Lower non-HDL cholesterol level (P<0.05) in both PPS-and PPL-fed groups, was followed by higher neutral sterol excretion, and higher hepatic LDL-R and SR-B1 mRNA level than the control. Hepatic SREBP-2 and HMG-CoA reductase mRNA level were higher in PPL-fed group compared with the CN-fed group (P<0.05). Caecal total... |
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Palavras-chave: Potato peptide; Cholesterol; Short chain fatty acid; Faecal steroid; Hepatic gene; Rat. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2682 |
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| 三上, 正幸; 島田, 謙一郎; 関川, 三男. |
| 乾塩法により長期熟成タイプの骨付き生ハムを製造した．塩漬は9月下旬から始め，その後乾燥，洗浄，脂肪塗布を行い1年，1.5年および2年間熟成したものについて，微生物学的，理化学的性質および官能特性について調べた．表面の微生物検査では，一般生菌数および乳酸菌数が最大で1.8〜5.6×102cfu/cm2であったが，ほとんどは30以下または0であった．大腸菌群はすべて陰性，真菌類は最大で3.6×102cfu/cm2，他は30以下または0であった．ハムの内部は4ヵ所の筋肉部位について分析した．その結果，細菌数はすべての部位で300以下または0であった．pHは5.7〜5.9，食塩濃度は7.9〜9.6％，水分活性は0.83〜0.87，水分含量は51.7〜61.7％，亜硝酸根は0.1〜0.3ppmであった．ペプチド量と総遊離アミノ酸量は熟成とともに増加し，2年間熟成したものが最高値を示し，それぞれ100g当たり2,278.6mgおよび3,913.2mgであった．個々の遊離アミノ酸では，Lysがもっとも多く，次いでGlu, Leu, Ala, Argの順であった．官能評価では色調が高く，匂いは低い傾向が認められた．なお，総合評価では1.5年間熟成のものが高い値であった． |
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Palavras-chave: Dry-cured ham; Non-heated meat products. |
| Ano: 2005 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2602 |
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| 三上, 正幸; 島田, 謙一郎; 関川, 三男; MIKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKIKAWA, Mitsuo. |
| Some properties of the non-heated meat products in European countries were analyzed. The dry fermented sausages used were Spanish salami (small，medium and large size)，Chorizo， Pepper salami， Italian salami，Hungarian salami and Serrano ham. Viable bacterial counts were small number (10³-10⁵CFU/g) in the hard type sausages and were large number (10⁷ -10⁸CFU/g) in the semi soft type sausages. The pH of the dry fermented sausages inoculated with mold was 5.4-6.7 and was higher than 5.1 of Chorizo which was not inoculated with mold. Peptides and total free amino acids content were 634.0 - 2，240.7 mg/100g products and 404.8 - 2，413.4 mg/100g products， respectively. These were high numbers in Serrano ham. Nitrite ion contents were low level (0.3-4.3 ppm) in... |
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Palavras-chave: 発酵ソーセージ; 乾塩ハム; ペプチド; 遊離アミノ酸; Dry fermented sausages; Dry cured ham; Peptides; Free amino acids. |
| Ano: 2001 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2992 |
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| Registros recuperados: 33 | |
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