Session information

口頭発表

肉・魚介・卵・豆腐

C‐4,5,6

Sat. Sep 3, 2022 10:05 AM - 10:50 AM C (A310)

座長:菊崎泰枝(奈良女子大)

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10:05 AM - 10:20 AM

[C-4] Effect of holding time at the same temperature in low-temperature cooking of chicken

*Naoko Tatsuguchi¹, Yanagisawa Yukie¹ (1. Wayo Women's University)

10:20 AM - 10:35 AM

[C-5] Meat from sika deer (Cervus nippon) in Shizuoka Prefecture as a food resource

A comparison of the characteristics of deer meat from different geographical areas

*Yayoi Ishibashi¹, Naoko Otsuki¹, Takehiko Terashima², Takaya Watase³, Toshimichi Asanuma³, Yoko Ichikawa¹ (1. University Of Shizuoka, graduate school, 2. Tokoha University, 3. Industrial Research Institute Of Shizuoka Prefecture)

10:35 AM - 10:50 AM

[C-6] Effect of shio-koji on preservability and taste components of yellowtail(ordinary muscle and dark muscle)

*Hisako Fujiwara^1,2, Misaki Tokumoto³, Ayumi Furuta³, Akane Matsumoto³, Shota Tanimoto³ (1. Graduate School of Comprehensive Scientific Research Prefectural University of Hiroshima, 2. Sanyo Women’s Collage, 3. Prefectural University of Hiroshima)

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