{"created":"2023-07-25T08:10:51.949548+00:00","id":10895,"links":{},"metadata":{"_buckets":{"deposit":"b15a9791-df12-4f08-b718-f2136f8c8542"},"_deposit":{"created_by":18,"id":"10895","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"10895"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00010895","sets":["228:262:4849","39:40"]},"author_link":["4734","105237"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1960-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"69","bibliographicPageStart":"61","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":"To make some investigations into the changes of water and 0.6 M KCI soluble\nprotein, fat and organoleptic features during the storage, and into the drip value after\nthe thawing of frozen skip-jack muscle, the fish muscle of full-rigor and post-rigor types\nwere frozen in the sharp freezer (at -28°C of air temperature), and stored in the cold\nroom (at -17°C of air temperature) for 12 months and defrosted in the still air (at\nabout 20°C of air temperature) at the end of respective definite period.\nIn case of the muscle of full-rigor type, extractability of myosin (actomyosin) was\nquite small and myosin solubility much decreased when it was frozen, but in the muscle\nof post-rigor type such phenomenon was not recognized. The myosin value in both types\ndecreased in accordance with the period of storage.\nAlthough the salt soluble protein decreased, almost no change was observed in the\namount of water soluble-protein of fish flesh of both type.\nFrom the decreasing of I. V. and the increasing of POV of the fat in fish muscle\nstored at -17°C, it was ascertained that the oxidation of fat was developed during the\nstorage. In this experiment the mutual relationships between the denaturation of fish-flesh-protein and the oxidation of fish-fat were left to further research.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"硬直型,非硬直型の鰹魚体を-28°Cの静止空気中で凍結し,-17°Cで1ヵ年冷蔵保管した後,約20°Cの静止空気中で解凍した場合の魚肉の水溶性および塩溶性蛋白の変性,脂肪の油焼け,ドリップ量およびドリップの蛋白量の変化,官能検査を行った。即ちミオシン（アクトミオシン）は硬直型では塩抽出され難く,凍結によりその溶解性は急に減少し,非硬直型では凍結の影響はみられない。なほミオシンは貯蔵期間が長くなるに従いその抽出量は減少することを認めた。水溶性蛋白態窒素の値は貯蔵期間が長くなっても,硬直型,非硬直型双方ともあまり変化がない様である。一方塩溶性蛋白態窒素の値は硬直型,非硬直型とも一時増加が認められたが減少する傾向である。油脂では3ヵ月後にI.V.が相当減少し,POVは増加して酸化されたことを示し（官能検査でも認めた）貯蔵期間と共に油焼けは益々進行した。この実験では油脂の変化と蛋白の変性との関連については明確にし得なかった。","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":"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, Jun-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4734","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030041693","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"田中, 和夫","creatorNameLang":"ja"},{"creatorName":"TANAKA, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105237","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_p61-69.pdf","filesize":[{"value":"4.9 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v8_p61-69.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/10895/files/AN00040498_v8_p61-69.pdf"},"version_id":"fe0b14be-899c-40b8-9a2d-70a26ea9df4a"}]},"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":"鰹肉の冷蔵保管中の変化 I : 凍結冷蔵による蛋白変性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鰹肉の冷蔵保管中の変化 I : 凍結冷蔵による蛋白変性について","subitem_title_language":"ja"},{"subitem_title":"On the Storage of Frozen Whole-round Skip-jack. I : The Denaturation of Skip-jack Muscle Protein under Freezing and Cold Storage","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":"10895","relation_version_is_last":true,"title":["鰹肉の冷蔵保管中の変化 I : 凍結冷蔵による蛋白変性について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:12:14.316271+00:00"}