著者
田島 眞
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.57, no.1, pp.3-6, 2003 (Released:2013-02-19)
参考文献数
1
被引用文献数
1

Many kinds of processed foods are produced with salt as an important ingredient. Ham and sausage are pickled with salt. The role of salt is preservation of the products with lowering water activity. Salt is also playing an important role in processing of fishes. Many kinds of salted fish are produced in Japan. Bread and noodles are produced from wheat flour. By mixing with salt, wheat flour produced gluten from gliadin and glutenin whose elastic property is characteristic in bread and noodles. Pickles are produced from many kinds of vegetables with salt. High osmotic pressure of salt solution softens the vegetables. Fermented seasonings such as Miso (fermented soybean-paste) and Shoyu (fermented soybean-sauce) have high concentration of salt. Kamaboko is a typical Japanese fish product. Fish meat is mashed with salt followed by steam heating. Fish protein, Myosin, produce high elastic property named as “Ashi” in the process.
著者
上原 万里子 石島 智子 松本 一朗 岡田 晋司 荒井 綜一 阿部 啓子 勝間田 真一 松崎 広志 鈴木 和春
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.64, no.4, pp.202-210, 2010-08-01 (Released:2011-08-10)
参考文献数
32

Magnesium (Mg) is essential for a diverse range of physiological functions, as it is involved in a variety of the body's biochemical processes. Mg deficiency, either from inadequate intake or from excess excretion, is often suspected to be associated with the development of many symptoms and diseases. The nutritional and physiological importance of Mg has already been well established. Mg was finally confirmed to be the most effective element for preventing several diseases, such as cardiovascular disease and metabolic disorders including obesity, diabetes and hypertension. Recently, many studies and meta-analyses have proved the above findings. Furthermore, a number of studies have reported the effects of Mg deficiency on carbohydrate, lipid, protein, vitamin and mineral metabolism. In this review, we discuss the effects of dietary-Mg deficiency on proteins, lipids, ascorbic acid and mineral metabolism, including kidney calcification and bone loss, in rodents. Furthermore, we performed transcriptome analysis to comprehensively understand the effects of dietary-Mg deficiency in rat livers and femora by using DNA microarray.
著者
眞壁 優美
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.67, no.4, pp.237-240, 2013 (Released:2014-09-17)
参考文献数
6

鶏肉,豚肉および牛肉を用いて,食肉の食感に及ぼす塩分濃度および市販塩の種類の影響について基礎的な検討を行った.塩分濃度の影響については,塩分濃度の増加に伴うゲル強度の変化は食肉によって異なったが,いずれの食肉においても塩分濃度が増加するにつれて保水性は増した.市販塩の種類の影響については,牛肉において,ゲル強度および収量に対する塩の塩化ナトリウム純度の影響が見られたが,鶏肉および豚肉においては影響が小さかった.従って,いずれの食肉においても,塩を添加することにより,脂肪の分離や肉汁の溶出を防ぐことが分かった.また,塩を添加することにより,牛肉は食感の変化があまりないのに対し,鶏肉については,かまぼこのような弾力性のある食感を,豚肉については柔らかい食感を得られることが示唆された.
著者
野崎 義行
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.51, no.5, pp.302-308, 1997 (Released:2013-02-19)
参考文献数
74
被引用文献数
3
著者
岩田 勝哉
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.60, no.5, pp.324-334, 2006 (Released:2013-02-19)
参考文献数
63

TMAO (trimethylamine oxide) and urea are stable end products and cannot be metabolized further to provide skeletons for biosynthesis. These substances are widely utilized in various marine fishes. Particularly, in cartilaginous fishes, a large amount of urea and methylamines including TMAO are accumulated as osmolytes in their tissues. In marine teleostean fishes, a considerable amount of TMAO also maintain in their bodies, although the levels are far less than those of cartilaginous fishes. However, urea levels in teleostean tissues are generally low, and only a few species utilize urea as a device for ammonia detoxification. In this paper multiple functions of TMAO and urea on marine fishes are discussed.
著者
道端 齊 植木 龍也
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.59, no.5, pp.326-331, 2005 (Released:2013-02-19)
参考文献数
38

Rare metals such as vanadium and cobalt are dissolved in seawater at very low concentrations. Ascidians are known to accumulate extremely high levels of vanadium selectively. Vanadium is accumulated mainly in one type of their blood cells, and the concentration reaches 350 mM corresponding to107times that in seawater. Recently, we isolated vanadium-binding proteins, Vanabinl-5, from an vanadium-rich ascidian, Ascidia sydneiensis samea. Biochemical and structural analyses revealed that Vanabins make a novel protein family which is characterized by 18 conserved cysteine motif. They are thought to act as metal chaperones in ascidian blood cells. Vanabins can be used as an agent for selective bioaccumulation and biosorption of heavy metals.
著者
小竹 佐知子 乙黒 親男
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.67, no.4, pp.212-218, 2013 (Released:2014-09-17)
参考文献数
21

“Kari-kari ume” is a product of Japanese apricot (ume fruit) brined mixing with calcium compounds, and its crispy texture is very unique. Ume fruit should be harvested in the early stage of maturation. It means the content of citric acid is low, and the ratio of hydrochloride acid soluble pectin to water soluble pectin is high. The concentration of calcium ions should be more than 0.16% to the fresh fruit weight to attain sufficient crispness, but not more than 0.32% to avoid bitterness. It is necessary for calcium ions to uniformly disperse from the peel to the end of the flesh. Polysaccharides of cell wall bounded to each other by the linkage of calcium ions provide appropriate hardness (crispness) of fruit flesh. Calcium reagents such as calcium hydroxide, calcium lactate, calcium oxide are utilized, and calcium carbonate shows less effect on hardening flesh. Various materials such as egg shell incinerated at more than 720℃ and oyster shell incinerated at more than 1000℃, which contain calcium oxide, are also utilized. The concentration of sodium chloride reached 20% after brining, and the fruit is desalting once and then seasoned using a sodium chloride solution at a lower concentration (about 9%).
著者
木村 尚史
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.50, no.4, pp.216-219, 1996 (Released:2013-02-19)
参考文献数
1
著者
稲盛 勉
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.69, no.1, pp.1, 2015 (Released:2016-09-26)
著者
遠藤 由香 石川 匡子
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.69, no.2, pp.105-110, 2015 (Released:2016-09-26)
参考文献数
10

にがりを構成する無機塩と塩の味質の関係について官能評価と味覚センサにより検討した.官能評価の結果,塩化ナトリウム0.8 %溶液に,塩化カリウム,硫酸ナトリウムを0.08 %添加した際,味の識別が可能であり,添加濃度の増加とともに味が濃く感じられた.一方,硫酸マグネシウムは0.04 %,塩化マグネシウムは0.16 %添加した際,識別可能であり,添加濃度の増加とともに味が薄く感じられると同時に,苦味も感じられた.味覚センサ測定では,硫酸マグネシウム,塩化マグネシウムのみ,苦味の応答パターンが他の溶液と異なっていた.以上の結果から,にがり成分によって,塩の味質に与える影響が異なると考えられる.
著者
村上 正祥
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.58, no.6, pp.592-597, 2004 (Released:2013-02-19)
参考文献数
8
著者
鈴木 和春
出版者
日本海水学会
雑誌
日本海水学会誌 (ISSN:03694550)
巻号頁・発行日
vol.59, no.2, pp.128-130, 2005 (Released:2013-02-19)