{"created":"2023-07-25T08:10:51.863103+00:00","id":10893,"links":{},"metadata":{"_buckets":{"deposit":"de19a312-942c-45dc-8ee3-3669148c347f"},"_deposit":{"created_by":18,"id":"10893","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10893"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010893","sets":["228:262:4849","39:40"]},"author_link":["105231","105232"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1960-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"60","bibliographicPageStart":"56","bibliographicVolumeNumber":"8","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":"1960-02-20","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The authors studied on the several components and pH values in Katsuo-Shiokara\nduring ripening process.\n1) The generation of amino acid is the most active until the 10th day after mixing\nthe raw materials.\n2) The volatile acid increased in the earlier period and showed the maximum\nvalues at the 15th day.\n3) The hydrogen ion concentration of the Katsuo-Shiokara decreased in the earlier\nperiod but increased slowly at the latter period of the ripening.\n4) The volatile basic nitrogen increased very slowly dnring the ripening period.\nTherefore, the Katsuo-Shiokara (19% NaCl contained) was stable against the\nbacterial spoilage.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"カツオ塩辛の熟成中の化学的変化をしらべて次のような事実を明らかにした。1) アミノ酸生成量は仕込んでから,10日位は直線的に増加し,其の後は徐々に増加して25~30日目に最高値を示す。2) 熟成1ヵ月目頃からアミノ酸が徐々に減少して行くが,これはその頃から発育した細菌によるアミノ酸の消費量が未変性の残存proteolytic enzymeによるアミノ酸の生成量を凌ぐためと考えられる。3) アミノ酸の生成量から判断すれば1ヵ月で熟成は完成されるように見受けられるが,その頃のものは未だ呈味に難点があり,多少腥臭を有する。4) 熟成中に著しく揮発酸の生成が見られるが仕込後15日目位に最高値を示し,その後は漸減して行く。5) 2割5分塩(19% NaCl相当)の塩辛の熟成中にはアンモニヤは極めて徐々に生成される。而してその時のアンモニヤの増加曲線の勾配から熟成が長期に亘っても腐敗によるものと思われるようなアンモニヤの生成は認められない。6) 熟成時におけるpHの変化はあまりなく,従ってそれによる塩辛の熟成速度と成分の変化に対する影響は少ないと考えられる。","subitem_description_language":"ja","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":"667","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":"大城, 善太郎","creatorNameLang":"ja"},{"creatorName":"OOSHIRO, Zentaro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105231","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"是枝, 登","creatorNameLang":"ja"},{"creatorName":"KOREEDA, Noboru","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105232","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_v8_p56-60.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v8_p56-60.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10893/files/AN00040498_v8_p56-60.pdf"},"version_id":"8bd7e35c-002f-439c-9b71-81a027b887cd"}]},"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":"カツオ塩辛に関する研究 II : 熟成中における化学的変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カツオ塩辛に関する研究 II : 熟成中における化学的変化について","subitem_title_language":"ja"},{"subitem_title":"Studies on \"Katsuo-Shiokara\" II : On the Changes of Nitrogenous Component and pH Values During the Ripening of Katsuo-Shiokara","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4849"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-24"},"publish_date":"2015-06-24","publish_status":"0","recid":"10893","relation_version_is_last":true,"title":["カツオ塩辛に関する研究 II : 熟成中における化学的変化について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:12:16.184699+00:00"}