{"created":"2023-06-20T15:25:00.406149+00:00","id":1422,"links":{},"metadata":{"_buckets":{"deposit":"2d56ecaa-54ea-434a-a08d-662685194103"},"_deposit":{"created_by":14,"id":"1422","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"1422"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00001422","sets":["19:116"]},"author_link":["7669","7667","7668","7666"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"30","bibliographicPageStart":"19","bibliographicVolumeNumber":"55","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要. 家政・自然編"},{"bibliographic_title":"Journal of Nagoya Women's University. Home economics・natural science","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究ではエミュー卵を材料として調理に利用する可能性を探ることを目的に,エミュー卵の形状特徴と起泡性,熱凝固性に関する調理特性を明らかにした.材料としたエミュー卵(以後E卵)は産卵から約2ヶ月を経過した食用の無性卵であった.コントロールとして,産卵後1日以内の白色レグホーン種鶏卵(以後H卵)を用いた.1.E卵の形状はH卵より細長かったが,形状係数はダチョウ卵と類似した.E卵で卵殻と卵黄の重量比は高く,特に卵黄の占める割合が大きかった.E卵のpHは卵白と卵黄ともに弱アルカリ性を示した.2.起泡性は卵白ではE卵の方が,全卵泡ではH卵の方がよかった.しかし,E全卵はH全卵より泡立ちが早いと考えられた.卵白泡の安定性では攪拌30分後でE卵卵白泡はH卵より最も安定するが,その後時間の経過とともに泡の安定性の差は小さくなった.3.色差は卵殻と生卵黄ではE卵のL*,a*,b*値で有意**p<0.01)にH卵より低かった.加熱卵の卵白は加熱温度が高くなるほどH卵より明度が低く,赤みと黄色みが薄いことが示された.卵黄ではE卵の方がH卵より明度が高く,赤みと黄色みが薄く,特に卵黄が完全凝固する85℃以上でその差は顕著であった.4.加熱卵白のテクスチャーでは,加熱温度80℃以上の時のE卵で有意(80℃:*p<0.05 80℃以上:**p<0.01)にH卵より軟らかかった.E卵の凝集性は加熱温度65℃の時に最大となったが,その時の凝集力はH卵と比べて著しく弱かった.しかし,E卵は80℃以上でHより高い凝集性を示し,固体化が進んでいることが示唆された.ガム性荷重は凝集性と類似した.E卵卵黄は85℃で完全に凝固したが,凝固状態はH卵より軟らかく,ほぐれにくい状態を示した.5.H卵と比較したE卵の調理特性として,(1)卵黄割合が高い.(2) 卵白の起泡性がよい.(3)攪拌後30分以内の卵白泡に安定性がある.(4)卵黄は生・加熱ともに赤みと黄色みが薄い.(5)加熱卵白は明度が低く,赤みと黄色みが薄い.(6) 卵白の完全凝固温度は高く,100℃でも弾力がある.(7)加熱卵黄は熱温度85℃以上で有意に柔らかい.の7項目が明らかになった.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"The purpose of this research was to examine the characteristics of emu eggs as a cooking ingredient.The eggs were evaluated in terms of their shape and size aracteristics, foaming properties, and coagulability under heating. Emu eggs are longer and more narrow than hen eggs, with a shape factor similar to ostrich eggs. The shell and yolk are both heavier in an emu egg than in a hen egg. The foaming potential of emu egg albumen was found, for a number of specimens, to be superior to that of hen egg albumen, but hen eggs were better in terms of whole-egg foam. After 30 minutes of agitation emu egg albumen foam was much more stable than hen egg albumen foam. In terms of shell coloration, emu eggshells had significantly lower L*, a*, and b* values than hen eggshells. L*, a*, and b* values were significantly lower for raw emu yolks than hen yolks. With heating, emu egg albumen remained less bright than hen egg albumen as temperatures increased, and a aleness of red and yellow components was shown. Emu yolks were brighter than hen yolks, with paler red and yellow, the difference being particularly remarkable above 85℃, when the yolks were completely coagulated. When heated to a temperature of over 80℃, emu egg albumen was significantly softer in texture than hen egg albumen. Emu eggs reached their maximum coagulability at a temperature of 65℃, but the strength of cohesion at that time was considerable weaker than that in hen eggs.","subitem_description_type":"Other"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"7668","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Koide, Atsumi"}]},{"nameIdentifiers":[{"nameIdentifier":"7669","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yamauchi, Tomoko"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"名古屋女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10088581","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09153098","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小出, あつみ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山内, 知子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-12-25"}],"displaytype":"detail","filename":"kasei19-30.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kasei19-30","url":"https://nagoya-wu.repo.nii.ac.jp/record/1422/files/kasei19-30.pdf"},"version_id":"d651ab28-7dfd-4d3f-a683-ef32653dfea7"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"エミュー卵の調理特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"エミュー卵の調理特性"},{"subitem_title":"Cooking Characteristics of Emu Egg","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["116"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-12-25"},"publish_date":"2014-12-25","publish_status":"0","recid":"1422","relation_version_is_last":true,"title":["エミュー卵の調理特性"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-20T17:17:31.398001+00:00"}