{"created":"2023-07-25T08:10:50.932711+00:00","id":10873,"links":{},"metadata":{"_buckets":{"deposit":"871eafd5-182e-4b93-b23c-29b2a5724681"},"_deposit":{"created_by":18,"id":"10873","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10873"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010873","sets":["228:262:4851","39:40"]},"author_link":["105158","105159"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1958-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"143","bibliographicPageStart":"139","bibliographicVolumeNumber":"6","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":"1958-03-15","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Test was carried out to ascertain the influence of several seasonings mixed in fish muscle on the formation of histamine and ammonia in it during storage. For the formation of ammonia, sodium chloride was inhibitory, soy a little acceleratory and others (sweet wine, vinegar, spirits and sugars) not influential. On the other hand, for the formation of histamine, sodium chloride was inhibitory, cane sugar and glucose not influential or inhibitory while pH value o muscle added with sugar changed to acid side, and others were not influential. Therefore, it was considered that the influence of seasonings on the production of histamine in the processed fish products was almost not appreciable, and was far from being accelerating, while in accordance with adding conditions they showed somewhat inhibitory tendencies.","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":"太田, 冬雄","creatorNameLang":"ja"},{"creatorName":"OTA, Fuyuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105158","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"波江野, 利勝","creatorNameLang":"ja"},{"creatorName":"HAENO, Toshikatsu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105159","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_v6_p139-143.pdf","filesize":[{"value":"2.5 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v6_p139-143.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10873/files/AN00040498_v6_p139-143.pdf"},"version_id":"3655df79-94c3-4022-b16a-8f04e2d277d9"}]},"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":"魚肉中のアミンの生成についてVI : 魚肉中のヒスタミンの生成に対する調味料の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉中のアミンの生成についてVI : 魚肉中のヒスタミンの生成に対する調味料の影響","subitem_title_language":"ja"},{"subitem_title":"On the Formation of Amine in Fish Muscle VI : Influence of Seasonings on the Formation of Histamine in Fish Muscle","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4851"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-25"},"publish_date":"2015-06-25","publish_status":"0","recid":"10873","relation_version_is_last":true,"title":["魚肉中のアミンの生成についてVI : 魚肉中のヒスタミンの生成に対する調味料の影響"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:11:08.459066+00:00"}