@article{oai:yasuda-u.repo.nii.ac.jp:00000576,
 author = {Shimada, Saori and Shirai, Mutsuko and Kono, Yukiko and Sakata, Kayoko},
 issue = {26},
 journal = {安田女子大学大学院紀要, The journal of the Graduate School, Yasuda Women's University},
 month = {Mar},
 note = {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.
　We performed the nutrition analysis, adopting the methods used to create the [Food Composition Tables (Seventh Revised Edition)]. On comparing the nutrient values of HPHTprocessed sardines and pink salmon with those of raw/water-boiled/water-boiled and canned
sardines1) and raw/water-boiled and canned pink salmons2) shown in the Standard Tables of Food Composition in Japan 2015 - (Seventh Revised Version), we obtained the following findings:
　1) 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.
　2) 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.
　3) Both HPHT-processed sardines and pink salmon had markedly higher iron and calcium contents than raw and water-boiled controls. Therefore, they may also contribute to the intake of calcium and iron, the 2 nutrients Japanese people tend to lack.},
 pages = {53--61},
 title = {Changes in the Nutrient Values of Sardines and Pink Salmon after High-pressure-high-temperature Processing},
 year = {2021}
}