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Volume 43 (2012)
- Issue 4 Pages 123-
- Issue 3 Pages 83-
- Issue 1+2 Pages 1-
Volume 43, Issue 3
Vol. 43, No. 3 (Ser. No. 134)
Displaying 1-4 of 4 articles from this issue
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Gou NOGUCHI, SARANWONG Sirinnapa, Tsutomu OKURA, Sumio KAWANO2012 Volume 43 Issue 3 Pages 83-88
Published: 2012
Released on J-STAGE: September 07, 2023
JOURNAL OPEN ACCESSClassifi cation of minced meats of beef, pork, chicken, and the mixed one were studied based on their chemical compositions. The chemical compositions used were moisture, crude fat, crude protein and fatty acid compositions. Moisture, crude fat and crude protein could not be used for the classifi cation of beef, pork and chicken because these chemical composition distributed widely depending on the portions of each meat such as loin, bacon, ham, shank, breast and thigh, and three kind of meats overlapped in each chemical composition. As for the fatty acid compositions measured at each portion of beef, pork and chicken, clear differences could be observed in linoleic acid (C18:2) and stearic acid (C18:0) among the three kinds of meats. Therefore, it seemed that C18:2 and C18:0 could be used for the classifi cation of beef (100 %), pork (100 %) and chicken (100 %). However, beef (100 %) and mixed one (beef 80 % + pork 20 %), and pork (100 %) and mixed one (pork 80 % + chicken 20 %) overlapped in C18:2 and C18:0. Therefore these fatty acids were not enough for the classifi cation. Then partial least square discriminant analysis (PLS-DA) using 21 fatty acids and the ratio of C18:2 and C18:0 (c18:2/C18:0) were examined. In the PLS-DA, reference values of 100 % meat (beef 100 %, pork 100 %) and 80 % meat (beef 80 %, pork 80 %) were 100 and 80 scores, respectively. If 92 score was used as a threshold, 80 % meat could be separated completely from 100 % meat. The structure of the PLS-DA model was made clear in this study.View full abstractDownload PDF (1014K) -
Yanjie LI, Yutaka ISHIKAWA, Hiroaki KITAZAWA, Takaaki SATAKE2012 Volume 43 Issue 3 Pages 89-96
Published: 2012
Released on J-STAGE: September 07, 2023
JOURNAL OPEN ACCESSFresh shiitake mushrooms are widely cultivated yet have high respiration rate and deteriorate easily, necessitating the development of effective packaging technology for prolonging shelf life. In this study, the change in qualities using high oxygen packaging (HOP), with an initial 100% O2 concentration, was investigated at 10 °C and 90% RH and compared to perforation-mediated modified atmosphere packaging (PM-MAP) with 4 (P4), 8 (P8) and 20 (P20) perforations (Diameter = 234±26μm). Gas composition, color, hardness, TSS concentration, mass loss and sensory evaluation were determined during the 8 days’storage. The result showed that P20 had a too high gas transmission rate, and induced the severe quality deterioration, so it did not show any modified effect on shiitake mushrooms. P4 and P8 created the low oxygen and high carbon dioxide atmospheres and effectively maintained shiitake mushrooms quality within 4 days; however, with prolonged storage, severe anaerobic atmosphere with high ethanol concentration in P4 and obvious browning in P8 were detected. On the other hand, HOP samples maintained a significantly higher L*, hardness and sensory quality than PM-MAP, and showed the potential to maintain the quality of shiitake mushrooms after 8 days’storage.View full abstractDownload PDF (1108K) -
Xiaoli QIU, Fumihiro SASSA, Daisuke ITOH, Yanjie LI, Hiroaki SUZUKI, T ...2012 Volume 43 Issue 3 Pages 97-103
Published: 2012
Released on J-STAGE: September 07, 2023
JOURNAL OPEN ACCESSRice lipids are easily hydrolyzed to free fatty acids by lipase during storage, in this study, Micro Total Analysis Systems (μTAS) was developed for detection of fat acidity to evaluate rice freshness. It attained microtitration on a microchip with a main working area of W (11 mm) × L (45 mm). The device was constructed using glass and polydimethylsiloxane (PDMS) plates with flow channels, two injection ports, a volume regulation cell (collection of small plugs), and a Φ4.0 mm reaction cell. The small plugs with different volumes are formed by injecting the KOH solution and air to the microchannel simultaneously using microsyringe pumps. As the accumulating of small plugs in the volume regulation cell, large plugs with uniform volume are formed, then, uniform large plug was ejected into the reaction cell and mixed with the extracted rice sample solution, color change of phenolphthalein, which was added into extracted rice solution as a pH indicator, was occurred with the increasing of volume of uniform large plugs. Approximately 2 minutes were required for one detection for the fabricated μTAS. To verify the performance of device, different varieties of brown and milled rice grains harvested between 2005 and 2010 were used for freshness evaluation. Moreover, to verify fat acidity using μTAS, a conventional neutralization titration method for evaluation freshness was used. According to the results, a good correlation (R2 = 0.980–0.984) was observed between the fat acidity determined using μTAS and that determined by the conventional method for brown and milled rice grains. Therefore, μTAS developed can be used for evaluating rice freshness.View full abstractDownload PDF (1099K) -
Limi OKUSHIMA, MEARS David R., Sadanori SASE, Shinsuke FURUNO, Hideki ...2012 Volume 43 Issue 3 Pages 104-112
Published: 2012
Released on J-STAGE: September 07, 2023
JOURNAL OPEN ACCESSGreenhouse heating systems with three types of heat pumps, which are air source-air supply (A-A), water sourceair supply (W-A) and water source-water supply (W-W) types, were considered by the calculations based on the simple heat balance model. Cases considered are for the current 4 typical greenhouses at 4 locations in Japan. From the calculation results, the heat pump sizes for the 100 % heat requirements were 3 to 4 times as the sizes for the 50 % heat requirements. The heat pump sizes for the 90 % heat requirements were about 2 times. The water source heat pump could reduce by 20 % the heat pump size compared with the air source heat pump. The W-W heat pump could reduce by 50 - 60 % of the required heat pump size compared with the A-A heat pump. The back up heat required with the W-W system was much smaller than that with the W-A system. 50 to 70 % of the back up heat required with the W-A system could be reduced with the W-W system when the pump sizes of the W-A and W-W systems were same.View full abstractDownload PDF (1376K)
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