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鶏唐揚の美味しさの官能評価と諸性質<教育科学>
https://doi.org/10.24561/00018720
https://doi.org/10.24561/000187209888aa74-e355-4e6b-a26b-94f813d08cce
名前 / ファイル | ライセンス | アクション |
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KY-AA12318206-6802-24.pdf (1.3 MB)
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2019-10-01 | |||||
タイトル | ||||||
タイトル | 鶏唐揚の美味しさの官能評価と諸性質<教育科学> | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 唐揚げ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 官能評価 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | サクサク感 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | ジューシーさ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 硬さ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 調理 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 保存 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Fried chicken | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | storage | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | sensory evaluation | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | crispness | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | hardness | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | juiciness | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ID登録 | ||||||
ID登録 | 10.24561/00018720 | |||||
ID登録タイプ | JaLC | |||||
タイトル(別言語) | ||||||
その他のタイトル | Palatability of Fried Chicken from Sensory Evaluation and Physicochemical Evaluation | |||||
著者 |
上野, 茂昭
× 上野, 茂昭× 大川, 博美× 島田, 玲子 |
|||||
著者 ローマ字 | ||||||
UENO, Shigeaki | ||||||
著者 ローマ字 | ||||||
OKAWA, Hiromi | ||||||
著者 ローマ字 | ||||||
SHIMADA, Reiko | ||||||
著者 所属 | ||||||
埼玉大学教育学部生活創造講座家庭科分野 | ||||||
著者 所属 | ||||||
埼玉大学教育学部生活創造講座家庭科分野 | ||||||
著者 所属 | ||||||
埼玉大学教育学部生活創造講座家庭科分野 | ||||||
著者 所属(別言語) | ||||||
Faculty of Education, Saitama University | ||||||
著者 所属(別言語) | ||||||
Faculty of Education, Saitama University | ||||||
著者 所属(別言語) | ||||||
Faculty of Education, Saitama University | ||||||
書誌情報 |
埼玉大学紀要. 教育学部 en : Journal of Saitama University. Faculty of Education 巻 68, 号 2, p. 327-336, 発行日 2019 |
|||||
年月次 | ||||||
2019 | ||||||
出版者名 | ||||||
出版者 | 埼玉大学教育学部 | |||||
出版者名(別言語) | ||||||
出版者 | Faculty of Education, Saitama University | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 18815146 | |||||
概要 | ||||||
内容記述タイプ | Other | |||||
内容記述 | We investigated the optimum condition of fried chicken by sensory evaluation and physicochemical properties to retain a quality during storage. Frozen fried chicken products were cooked at 180℃ for 4 min in a deep fat fryer, and fried chickens were transferred into three types of chambers. The heat plate type, convection type, and convection thermostat chamber were applied to storage test. The stored samples for 4 h were applied to a sensory evaluation to test panel. Profile of panels were 116 students (male 43, female 73), and 20.6±1.3 years old. The samples stored at a heat plate chamber resulted in harder texture and less juiciness than a freshly fried chicken. The samples stored in a thermostat chamber resulted in less texture and juiciness than a freshly fried chicken. Sensory evaluation of stored-fried chicken showed that storage condition of at higher temperature and lower humidity led to higher quality after storage. | |||||
版 | ||||||
[出版社版] | ||||||
著者版フラグ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
資源タイプ | ||||||
内容記述タイプ | Other | |||||
内容記述 | text | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf | |||||
作成日 | ||||||
日付 | 2019-10-01 | |||||
日付タイプ | Created | |||||
アイテムID | ||||||
KY-AA12318206-6802-24 |