@article{oai:miyazaki-u.repo.nii.ac.jp:00003427,
 author = {境, 正 and Sakai, Tadashi and 山口, 徹 and Yamaguchi, Tohru},
 journal = {宮崎大学農学部研究報告, Bulletin of the Faculty of Agriculture University of Miyazaki},
 month = {Feb},
 note = {To elucidate the effects of yuzu peel addition on the lipid oxidation of kamaboko, the changes of malon aldehyde (MA) contents in the surimi of control and that containing yuzu peel (yuzu kamaboko) before and after cooking were analyzed. The MA contents in the control and yuzu kamaboko stored at 0℃ were also analyzed for 2 days. After cooking, MA contents in both kamaboko decreased. During storage, the MA contents in the yuzu kamaboko were lower than those of control. These results suggest that addition of yuzu peel may suppress the lipid oxidation of kamaboko., ユズ皮添加によるかまぼこの脂質酸化抑制の可能性を検討するため,コントロールおよびユズ皮添加かまぼこ(ユズかまぼこ)のすり身および加熱処理かまぼこを0℃で2日間冷蔵保存し,マロンアルデヒド(MA)含量を測定した.
すり身加熱後,両かまぼこ中のMA含量は低下した. 保存期間中のMA含量はユズかまぼこの方がコントロールより低かった. この結果は,ユズ皮添加はかまぼこの脂質酸化を抑制する効果があることを示唆している.},
 pages = {101--102},
 title = {ユズ皮添加によるかまぼこの脂質酸化抑制効果},
 volume = {57},
 year = {2011},
 yomi = {サカイ, タダシ and ヤマグチ, トオル}
}