シマダ サオリ   SHIMADA Saori   嶋田　さおり    所属   広島修道大学  健康科学部    職種   教授
言語種別	日本語
発行・発表の年月	2021
形態種別	学術論文
標題	Changes in the Nutrient Values of Sardines and Pink Salmon after High-pressure-high-temperature Processing
執筆形態	共著
掲載誌名	安田女子大学大学院紀要
掲載区分	国内
巻・号・頁	第26集,53-61頁
著者・共著者	共著者：嶋田さおり，白井睦子，河野由紀子，坂田香代子
概要	To promote daily fish and shellfish consumption in schools, hospitals, and care facilities, as well as ordinary households, we analyzed the nutritional components of sardines and pink salmon processed by the high-pressure-high-temperature (HPHT) method. The amount of proteins did not decrease after HPHT processing in either case. With the protein content accounting for approximately 20%, these products may be useful as convenient sources of proteins. Although HPHT-processed sardines and pink salmon are seasoned, they may contribute to salt reduction, as the amount of sodium was as low as about 0.2-0.5 g. 本人担当部分：調理学的見地から研究計画の立案，栄養成分分析，データのとりまとめを行い，論文を執筆した。