WEKO3
アイテム
{"_buckets": {"deposit": "7f0509f0-27a5-435e-a544-fc4643bc834d"}, "_deposit": {"created_by": 3, "id": "7856", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "7856"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00007856", "sets": ["4837"]}, "author_link": ["122389", "122391", "4734", "122388", "122387", "122390"], "item_7_alternative_title_18": {"attribute_name": "別言語のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "Correlation between the Fresh State before Freezing and the Freshness of Thawed Fish Muscle"}]}, "item_7_alternative_title_19": {"attribute_name": "タイトルよみ", "attribute_value_mlt": [{"subitem_alternative_title": "トウケツマエ ノ センド ガ カイトウギョ センド ニ オヨボス エイキョウ"}]}, "item_7_biblio_info_5": {"attribute_name": "収録雑誌名", "attribute_value_mlt": [{"bibliographicIssueNumber": "1", "bibliographicPageEnd": "172", "bibliographicPageStart": "169", "bibliographicVolumeNumber": "20", "bibliographic_titles": [{"bibliographic_title": "鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]}, "item_7_date_6": {"attribute_name": "作成日", "attribute_value_mlt": [{"subitem_date_issued_datetime": "1971-12-25"}]}, "item_7_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "In the thawing at 0°C of frozen horse mackerel, which has been alive before freezing, \nK-value was about 2.6 times greater compared with it before thawing, and in case of higher temperature than former, it was about 1.7 times. VBN-increase was observed slightly large at the thawing of 0°C in comparison with the thawing at higher temperature than 0°C, while in the similar examination using market sample, the increase of K-value was markedly poor, whereas the increase of VBN was identified with the living sample. The K-value is large in the thawing of living fish as described above, however, since the value at bigining is extremely low, such thawing being suitable to get a nice fresh muscle (“sashimi”), therefore, it is assumed that, in general, in the thawing process, it is preferable to thaw by rapidly and high temperature.", "subitem_description_type": "Other"}]}, "item_7_full_name_2": {"attribute_name": "著者よみ", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "122388", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "ニシモト, ジュンイチ"}]}, {"nameIdentifiers": [{"nameIdentifier": "122389", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "アオキ, ノブミ"}]}]}, "item_7_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "122390", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "NISHIMOTO, Junichi"}]}, {"nameIdentifiers": [{"nameIdentifier": "122391", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "AOKI, Nobumi"}]}]}, "item_7_publisher_23": {"attribute_name": "公開者・出版者", "attribute_value_mlt": [{"subitem_publisher": "鹿児島大学"}]}, "item_7_source_id_7": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "0453087X", "subitem_source_identifier_type": "ISSN"}]}, "item_7_source_id_9": {"attribute_name": "NII書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00040498", "subitem_source_identifier_type": "NCID"}]}, "item_7_subject_15": {"attribute_name": "NDC", "attribute_value_mlt": [{"subitem_subject": "660", "subitem_subject_scheme": "NDC"}]}, "item_7_text_24": {"attribute_name": "公開者よみ", "attribute_value_mlt": [{"subitem_text_value": "カゴシマ ダイガク"}]}, "item_7_text_25": {"attribute_name": "公開者別名", "attribute_value_mlt": [{"subitem_text_value": "Kagoshima University"}]}, "item_7_text_30": {"attribute_name": "NIIタイプ", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper"}]}, "item_7_version_type_14": {"attribute_name": "著者版フラグ", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_creator": {"attribute_name": "著者", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "西元, 諄一"}], "nameIdentifiers": [{"nameIdentifier": "4734", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000030041693", "nameIdentifierScheme": "NRID", "nameIdentifierURI": " "}]}, {"creatorNames": [{"creatorName": "青木, 伸實"}], "nameIdentifiers": [{"nameIdentifier": "122387", "nameIdentifierScheme": "WEKO"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2016-10-28"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "AN00040498_v20-1_p169-172.pdf", "filesize": [{"value": "355.5 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 355500.0, "url": {"label": "AN00040498_v20-1_p169-172.pdf", "url": "https://ir.kagoshima-u.ac.jp/record/7856/files/AN00040498_v20-1_p169-172.pdf"}, "version_id": "6bb9a3c7-63c9-47d5-a0ae-962b69cf077d"}]}, "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": "凍結前の鮮度が解凍魚鮮度に及ぼす影響", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "凍結前の鮮度が解凍魚鮮度に及ぼす影響"}]}, "item_type_id": "7", "owner": "3", "path": ["40", "4837"], "permalink_uri": "http://hdl.handle.net/10232/13788", "pubdate": {"attribute_name": "公開日", "attribute_value": "2015-06-18"}, "publish_date": "2015-06-18", "publish_status": "0", "recid": "7856", "relation": {}, "relation_version_is_last": true, "title": ["凍結前の鮮度が解凍魚鮮度に及ぼす影響"], "weko_shared_id": 3}
凍結前の鮮度が解凍魚鮮度に及ぼす影響
http://hdl.handle.net/10232/13788
http://hdl.handle.net/10232/13788ba9c8f80-f16b-4dcf-b8bf-d5f1bd2233fe
名前 / ファイル | ライセンス | アクション |
---|---|---|
AN00040498_v20-1_p169-172.pdf (355.5 kB)
|
|
Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 2015-06-18 | |||||
タイトル | ||||||
タイトル | 凍結前の鮮度が解凍魚鮮度に及ぼす影響 | |||||
タイトルよみ | ||||||
タイトルよみ | トウケツマエ ノ センド ガ カイトウギョ センド ニ オヨボス エイキョウ | |||||
別言語のタイトル | ||||||
その他のタイトル | Correlation between the Fresh State before Freezing and the Freshness of Thawed Fish Muscle | |||||
著者 |
西元, 諄一
× 西元, 諄一× 青木, 伸實 |
|||||
著者よみ | ||||||
姓名 | ニシモト, ジュンイチ | |||||
著者よみ | ||||||
姓名 | アオキ, ノブミ | |||||
別言語の著者 | ||||||
姓名 | NISHIMOTO, Junichi | |||||
別言語の著者 | ||||||
姓名 | AOKI, Nobumi | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
要約(Abstract) | ||||||
内容記述タイプ | Other | |||||
内容記述 | In the thawing at 0°C of frozen horse mackerel, which has been alive before freezing, K-value was about 2.6 times greater compared with it before thawing, and in case of higher temperature than former, it was about 1.7 times. VBN-increase was observed slightly large at the thawing of 0°C in comparison with the thawing at higher temperature than 0°C, while in the similar examination using market sample, the increase of K-value was markedly poor, whereas the increase of VBN was identified with the living sample. The K-value is large in the thawing of living fish as described above, however, since the value at bigining is extremely low, such thawing being suitable to get a nice fresh muscle (“sashimi”), therefore, it is assumed that, in general, in the thawing process, it is preferable to thaw by rapidly and high temperature. |
|||||
収録雑誌名 |
鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University 巻 20, 号 1, p. 169-172 |
|||||
作成日 | ||||||
日付 | 1971-12-25 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
ISSN | 0453087X | |||||
NII書誌ID(雑誌) | ||||||
収録物識別子タイプ | NCID | |||||
NC ID | AN00040498 | |||||
出版タイプ | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
NDC | ||||||
主題Scheme | NDC | |||||
主題 | 660 | |||||
公開者・出版者 | ||||||
出版者 | 鹿児島大学 | |||||
公開者よみ | ||||||
公開者よみ | カゴシマ ダイガク | |||||
公開者別名 | ||||||
公開者別名 | Kagoshima University |