Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation - Collections

＜departmental bulletin paper＞
Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation

Creator	Author PID K001575 Creator Name 大嶋, 雄治 Oshima, Yuji オオシマ, ユウジ Affiliation Affiliation Name 九州大学大学院農学研究院生物機能科学部門 Department of Bioscience and Biotechnology Faculty of Agriculture Kyushu University
	Creator Name 堀, 就英 Hori, Tsuguhide ホリ, ツグヒデ Affiliation Affiliation Name 福岡県保険環境研究所 Fukuoka Institute of Health and Environmental Sciences
	Creator Name 井上, 英 Inoue, Suguru イノウエ, スグル Affiliation Affiliation Name 株式会社堀場製作所 HORIBO, Ltd.
	Creator Name 橋本, 伸哉 Hashimoto, Shinya ハシモト, シンヤ Affiliation Affiliation Name 静岡県立大学環境科学科学研究所 Institute for Environmental Science, University of Shizuoka
	Creator Name 仲山, 慶 Nakayama, Kei ナカヤマ, ケイ Affiliation Affiliation Name 愛媛大学沿岸環境科学研究センター Center for marine Environmental Studies (CMES), Ehime University
	Author PID K001666 Creator Name 島崎, 洋平 Shimasaki, Yohei シマザキ, ヨウヘイ Affiliation Affiliation Name 九州大学大学院農学研究院生物機能科学部門 Department of Bioscience and Biotechnology Faculty of Agriculture Kyushu University
	Creator Name 甲斐, 徳久 Kai, Norihisa カイ, ノリヒサ Affiliation Affiliation Name 水産大学校食品科学科 Department of Food Chemistry and Technology, National Fisheries University
	Author PID K001548 Creator Name 本城, 凡夫 Honjo, Tsuneo ホンジョウ, ツネオ Affiliation Affiliation Name 九州大学大学院農学研究院生物機能科学部門 Department of Bioscience and Biotechnology Faculty of Agriculture Kyushu University
Language	Japanese
Publisher	九州大学大学院農学研究院
Publisher	Faculty of Agriculture, Kyushu University
Date	2008-02-28
Source Title	Science bulletin of the Faculty of Agriculture, Kyushu University
Vol	63
Issue	1
First Page	41
Last Page	45
Publication Type	Version of Record
Access Rights	open access
JaLC DOI	https://doi.org/10.15017/9849

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PISSN	1347-0159
NCID	AA11577672
Record ID	9849
Peer-Reviewed	Unrefereed
Subject Terms	Chemistry
Subject Terms	化学
Notes	スズキの落とし身（筋肉）から従来法で脱水肉（通常のすり身）を，さらに微細化・連続遠心分離（粉砕脱水法）により粉砕脱水肉（脂肪含量の低いすり身）を製造し，そのコプラナー PCBs （Co-PCBs）濃度を測定した．その結果，粉砕脱水肉の Co-PCBs 濃度は落とし身の約1/20－1/10に減少した．しかし，脱水肉の Co-PCBs 濃度は落とし身と比較して約1/2であった．よって，粉砕脱水法により魚肉の脂質を効率的に除去することによって Co-PCBs 含量の低い食品加工素材を製造できることが明らかになった．
Notes	Low lipid ground fish meats （LFM） were prepared from seabass under water pulverization and centrifugation （UWPC）. The concentration of coplanar PCBs （Co-PCBs） in the LFM decreased to 1/20-1/10 of those in the normal fish miced meats， while only 1/2 of Co-PCBs were reduced in the normal minced meats. The decrease of Co-PCBs from fish meats was due to the reduction of lipid from original meat. These results suggest that the application of the UWPC in seafood would contribute to reduction of Co-PCBs.
Type	紀要論文
Created Date	2009.04.22
Modified Date	2022.11.11

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＜departmental bulletin paper＞ Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation

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＜departmental bulletin paper＞
Removals of coplanar PCBs from fish meat by under water pulverization and centrifugation