{"created":"2023-07-25T08:10:49.143676+00:00","id":10834,"links":{},"metadata":{"_buckets":{"deposit":"b17ae822-8e15-4520-9696-336a7d68fec8"},"_deposit":{"created_by":18,"id":"10834","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10834"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010834","sets":["228:262:4837","39:40"]},"author_link":["4734","104967"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"167","bibliographicPageStart":"163","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of Faculty of Fisheries Kagoshima University","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1971-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In the thawing experiment of frozen fish muscle, that the higher the temperature of thawing, the lower the increase of both K and VBN-values, which induced by the ambient temperature (0, 5, 10, 15 and 20°C), was observed. The changes of both K and VBN-values, by the partial difference of temperature kept, between the surface and inner part, suggested that the change of K-value was more distinguishable compared with that of VBN-value. Accordingly, in order to get excellent freshness of thawed muscle on the frozen fish, it is important to thaw the fish under the high (from 15 to 20°C) temperatures, furthermore the final temperature after thawing finishes have to be controlled to become 0°C.","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"PISSN"}]},"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_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","creatorNameLang":"ja"},{"creatorName":"NISHIMOTO, Junichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4734","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030041693","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"青木, 伸實","creatorNameLang":"ja"},{"creatorName":"AOKI, Nobumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"104967","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":"2016-10-31"}],"displaytype":"detail","filename":"AN00040498_v20-1_p163-167.pdf","filesize":[{"value":"351.1 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v20-1_p163-167.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10834/files/AN00040498_v20-1_p163-167.pdf"},"version_id":"14e699ad-6c83-4a2f-94e4-f20f79217f3e"}]},"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":"凍結魚の空気解凍における鮮度変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"凍結魚の空気解凍における鮮度変化について","subitem_title_language":"ja"},{"subitem_title":"Freshness-degradation in Fish Muscle after Thawing in Air at Various Temperatures","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4837"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-18"},"publish_date":"2015-06-18","publish_status":"0","recid":"10834","relation_version_is_last":true,"title":["凍結魚の空気解凍における鮮度変化について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:11:20.088037+00:00"}