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電子ジャーの器種と保温飯の変異原性
https://kindai.repo.nii.ac.jp/records/5047
https://kindai.repo.nii.ac.jp/records/5047999a69ea-8ba9-4c36-ba7f-b6452ee968c6
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
AN00064044-19840315-0061.pdf (676.3 kB)
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| Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||
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| 公開日 | 2008-01-28 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | 電子ジャーの器種と保温飯の変異原性 | |||||||||||||
| タイトル | ||||||||||||||
| タイトル | Effect of the Designs of Electric Rice Cookers on the Mutagenicity of Cooked White Rice Keeping Warm in Various Ones | |||||||||||||
| 言語 | en | |||||||||||||
| 著者 |
石井, 隆一郎
× 石井, 隆一郎
× 吉川, 賢太郎
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| 言語 | ||||||||||||||
| 言語 | eng | |||||||||||||
| 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 | |||||||||||||
| 著者(英) | ||||||||||||||
| en | ||||||||||||||
| Ishii, Ryuichiro | ||||||||||||||
| 著者(英) | ||||||||||||||
| en | ||||||||||||||
| Yoshikawa, Kentaro | ||||||||||||||
| 著者 所属 | ||||||||||||||
| 近畿大学農学部食品栄養学科食品衛生学研究室 | ||||||||||||||
| 著者 所属 | ||||||||||||||
| 近畿大学農学部食品栄養学科食品衛生学研究室 | ||||||||||||||
| 著者所属(翻訳) | ||||||||||||||
| Laboratory of Food Hygiene, Department of Food and Nutrition, Faculty of Agiculture, Kinki University | ||||||||||||||
| 著者所属(翻訳) | ||||||||||||||
| Laboratory of Food Hygiene, Department of Food and Nutrition, Faculty of Agiculture, Kinki University | ||||||||||||||
| 版 | ||||||||||||||
| 出版タイプ | NA | |||||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_be7fb7dd8ff6fe43 | |||||||||||||
| 出版者 名前 | ||||||||||||||
| 出版者 | 近畿大学農学部 | |||||||||||||
| 書誌情報 |
近畿大学農学部紀要 en : Memoirs of the Faculty of Agriculture of Kinki University 号 17, p. 61-70, 発行日 1984-01-01 |
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| ISSN | ||||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||||
| 収録物識別子 | 04538889 | |||||||||||||
| 抄録 | ||||||||||||||
| 内容記述タイプ | Abstract | |||||||||||||
| 内容記述 | [Author abstract]Cooked white rices, which were stored under various temperature conditions in an electric rice cooker having 1.5l volume or 2l volume, were studied for determining the contents of vitamin B_1, B_2 using chemical analyses, and for detecting their mutagenicity utilizing Salmonella typhimurium strains. The cooked rice was being kept warm for 0～36hrs after cooking in each cooker, 'Denshi-jar'. In our previous paper we reported mainly vitamin contents, but in this paper was mainly studied mutagenicity of the cooked rices. The B_1 contents of these rices decreased with warming time, and the B_1 retention after 12hrs of warming were about 75～78%, but those after 24 hrs 66～70%. The B_2 retention after 0～24hrs of warming showed almost no change and even those after 36hrs were 85～91%. Both of the cooked rices after 24 and 36hrs of warming showed weak mutagenic action against Salmonella TA98 strain. These revertants induced were about 40 per g in the case of 2l volume cooker and about 60 per 0.1g in 1.5l volume cooker. These cooked rices with weak mutagenicity had pale yellow color, caused by warming and drying at 96℃ in 1.5l cooker for above time, but less mutagenic the cooked rices by warming at 74℃ in 2l cooker or at 96℃ in 1.5l cooker without drying for the same time above. These cooked rices also decreased palatability. The limiting time of warming in the cooker was about 12hrs for both the loss of B_1 and the occurrence of mutagenic action. The limiting temperature of warming was about 74℃ because of above two reasons.[著者抄録]電子ジャー保温飯のビタミンB_1残存率(R)は12hrs保温では78%,24hrsでは66～70%であった。B_2のRは保温中大きな変化はなかった。1.5l容ジャーでは24,36hrs保温飯では乾燥して淡黄色になった場合は0.1gあたりTA98では対照のそれぞれ2,3倍の変異コロニーを生じた。これはジャーの保温温度96℃と関係があり,2l容ジャーの74℃,または1.5lジャーの96℃でも乾燥せず淡黄化しないときは変異原性はなかった。風味,B_1のR,変異原性からみてジャーの保温湿度は約74℃,保温時間は12hrs以下が望ましい。アジの黒焼きが変異コロニー5000～8000/gであるのに比べ,米飯のそれは普通12hrs保温までは変異コロニーを生じない。1.5lジャーで高温で乾燥,24hrs以上保温したときのみ僅かに生ずる程度である。 | |||||||||||||
| サムネイル |
AN00064044-19840315-0061.jpeg |
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| フォーマット | ||||||||||||||
| 内容記述タイプ | Other | |||||||||||||
| 内容記述 | application/pdf | |||||||||||||
