| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-03 |
| タイトル |
|
|
タイトル |
冷凍検食の解凍条件が細菌検出精度に及ぼす影響 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
The Effects of the Thawing Method of Test Food |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
冷凍食品 |
| 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 |
村上, 和保
本松, 京子
大江, 和子
笹野, 千穂
道祖, 友美
新庄, 朗子
正下, 久美子
Muramami, Kazuyasu
Honmatsu, Kyoko
Ohe, Kazuko
Sasano, Chiho
Saya, Tomomi
Shinjo, Akiko
Shoge, Kumiko
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
Bulk-meal kitchens are required to maintain food samples prepared by them for later food sanitary inspection; however, the method of thawing the prepared food samples at the inspection is not specified by regulations. We focused on this point and conducted the present experiment to investigate the appropriate thawing method. We have used domestic minced beef available on the open market.
After freezing samples, they were thawed at 45°C, 20°C and 3°C and bacteriological examination was conducted in addition to visual inspection. The result showed that the samples thawed at 3°C could reproduce conditions of the pre-frozen samples most stably. The reproduced conditions included the appearance of the samples as the result of the visual inspection. In summary, the most desirable temperature for thawing prepared foods for inspection is at 3°C. In addition, food samples taken before freezing should be in small quantities or flattened if possible. Such a precaution would save time in both freezing and thawing and should result in better reproducibility and rapidity required in food sanitary inspection. |
| 書誌情報 |
広島女学院大学論集
巻 57,
p. 79-89,
発行日 2007-12-20
|
| 出版者 |
|
|
出版者 |
広島女学院大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
0374-8057 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
ronsyu57murakami.pdf (1.5 MB)
