Nihon shokuseikatsu gakkaishi最新文献

Current status and issues in the cultivated food industry for social implementation 栽培食品工业的现状及问题，以供社会实施

Nihon shokuseikatsu gakkaishi Pub Date : 2023-01-01 DOI: 10.2740/jisdh.34.2_67

Megumi Avigail Yoshitomi

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The characteristics of chemical composition of splendid alfonsino <i>Beryx splendens</i> caught off the east coast of Izu, Japan 灿烂alfonsino <i>Beryx splendens</i>在日本伊豆东海岸捕获

Nihon shokuseikatsu gakkaishi Pub Date : 2023-01-01 DOI: 10.2740/jisdh.34.2_75

Kyoko Koizumi, Yu Kuraishi, Kazumi Nimura, Seiichi Hiratsuka

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Salt content in salted salmon by the level of saltiness 咸味鲑鱼的含盐量由咸味程度决定

Nihon shokuseikatsu gakkaishi Pub Date : 2023-01-01 DOI: 10.2740/jisdh.34.2_103

Masako Yamada, Yoshiko Higuchi, Naoki Iwamoto, Yasue Hosoyamada

{"title":"Salt content in salted salmon by the level of saltiness","authors":"Masako Yamada, Yoshiko Higuchi, Naoki Iwamoto, Yasue Hosoyamada","doi":"10.2740/jisdh.34.2_103","DOIUrl":"https://doi.org/10.2740/jisdh.34.2_103","url":null,"abstract":"Salted salmon is an important processed food as a source of quality protein, docosahexaenoic acid, and eicosapentaenoic acid. Salted salmon has an added salt content, and it is often sold with a label indicating its level of saltiness, e.g., mildly salty, medium salty, and salty, based on its salt content. However, the Food Labeling Act does not specify standards for salt content labeling by the level of saltiness. The aim of the current study was to measure the salt content in salted salmon and to ascertain the actual salt content by the level of saltiness. Tested samples included 7 mildly salty products, 6 medium salty products, and 6 salty products. The mean salt content was 2.20% in the mildly salty salted salmon, 3.05% in the medium salty salted salmon, and 4.56% in the salty salted salmon. Trends in the level of saltiness were evident, but there were differences among the samples with each level of saltiness (p＜0.01). In addition, the salt content in each sample was often lower than the salt equivalent listed in the nutritional information on the sample, though it was sometimes higher. Standards for the salt content by the level of saltiness (mildly salty, medium salty, and salty) need to be specified for the salted salmon, and the salt equivalent needs to be accurately labeled to the extent possible. Doing so would help to prevent the onset of conditions, such as hypertension, in the populace who consume this product.","PeriodicalId":477087,"journal":{"name":"Nihon shokuseikatsu gakkaishi","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135268040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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食肉の風味に影響をあたえる骨格筋の特性について骨骼肌的特性会影响肉类的味道

Nihon shokuseikatsu gakkaishi Pub Date : 2023-01-01 DOI: 10.2740/jisdh.34.2_59

Wataru Mizunoya

{"title":"食肉の風味に影響をあたえる骨格筋の特性について","authors":"Wataru Mizunoya","doi":"10.2740/jisdh.34.2_59","DOIUrl":"https://doi.org/10.2740/jisdh.34.2_59","url":null,"abstract":"It is often perceived that different parts of meat have different textures and flavors. This difference is partly due to the amount and quality of fat in the meat, but the texture and flavor also differ in the lean part of the meat. Lean meat consists mainly of muscle fibers, which can be classified into slow- and fast-twitch muscle fibers, which differ in contractile and metabolic properties. Muscle fiber type composition is known to influence meat quality although its mechanism is not fully understood. First, we examined whether the amount of free amino acids, an important taste compound, differed among muscle fiber types. We hypothesized slow-twitch fibers have higher oxidative abilities with higher TCA cycle substrates leading to produce a variety of amino acids. Twenty-one skeletal muscle samples were collected from various muscle tissues of carcasses of Japanese Black castrated cattle and electrophoresis was performed to determine muscle fiber type composition. We revealed an obvious positive correlation between the composition of slow-twitch fibers and total free amino acid content. Next, we examined taste intensities of meat by taste sensor, and found significant positive correlations of the composition of slow-twitch fibers with umami taste, and with richness. This result suggests that high levels of slow-twitch fibers can induce strong umami taste and richness in beef. Lastly, we further investigated water-soluble compounds other than free amino acids in beef. We separated beef hot water extracts by reversed-phase chromatography and evaluated the sensory characteristics of each fraction using the Check-All-That-Apply (CATA) method, and found that each fraction formed a different flavor. Among the fractions, there were some fractions that were evaluated as \"meat flavor-like\" suggesting the existence of compounds that characterize beef flavor. Further investigation is needed to identify compounds to contribute these substances and their relationship to muscle fiber type.","PeriodicalId":477087,"journal":{"name":"Nihon shokuseikatsu gakkaishi","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135266914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of dietary protein content and addition of locust powder on the nitrogen balance 饲粮蛋白质含量和添加刺槐粉对氮平衡的影响

Nihon shokuseikatsu gakkaishi Pub Date : 2023-01-01 DOI: 10.2740/jisdh.34.2_83

Miho Hanai, Kouki Kawasoko

{"title":"Effects of dietary protein content and addition of locust powder on the nitrogen balance","authors":"Miho Hanai, Kouki Kawasoko","doi":"10.2740/jisdh.34.2_83","DOIUrl":"https://doi.org/10.2740/jisdh.34.2_83","url":null,"abstract":"Locust (Inago, Oxya japonica) is an insect traditionally eaten for long years in Japan. A locust powder was added 3% to normal protein diet or low protein diet and was examined to the effects on nitrogen balance of rats. Twenty-four Wister strain 3-week-old male rats were divided into four groups by difference of protein levels (normal; 20% casein or low; 7% casein) and by additive or non-additive locust powder. The four groups are showed as follows, the 20% casein diet group (20%), the additive locust powder to 20% casein diet group (20%I), the 7% casein diet group (7%) and the additive locust powder to 7% casein diet group (7%I). At the third week of experiment, the nitrogen (N) balance test was conducted for four days, and then at the end of fourth week, rats were dissected. The body weight gain and organ weights (liver, kidney and spleen) of the 7% casein diet groups were lower than these of the 20% casein groups, and the effect of locust on these values were not observed. The amount of feces N excretion of the locust additive groups were higher than that of the locust non-additive groups, but the dietary protein level did not affect the amount of feces N excretion. The N absorption rate of the 7% casein diet groups were lower than that of the 20% casein diet groups, and the N absorption rate of the locust additive groups were lower than that of the locust non-additive groups. The amounts of N absorption and retention of the 7% casein diet groups were lower than that of the 20% casein groups. The effects of locust on the amount of N absorption and retention were not observed. These results showed that the addition of 3% locust powder to normal protein diet or low protein diet, which is 1/3 of normal level, did not affect N absorption and retention.","PeriodicalId":477087,"journal":{"name":"Nihon shokuseikatsu gakkaishi","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135268270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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自治体作成の「給食施設における保存食に関する手引」の現状自治体制定的“供餐设施保存食品相关指南”的现状

Nihon shokuseikatsu gakkaishi Pub Date : 2023-01-01 DOI: 10.2740/jisdh.34.2_91

Yoko Horiuchi, Kikuko Hata

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