{"created":"2023-07-25T08:12:21.157889+00:00","id":12673,"links":{},"metadata":{"_buckets":{"deposit":"a695ba4c-984b-4f9d-8c8d-26626fa52e99"},"_deposit":{"created_by":3,"id":"12673","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12673"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00012673","sets":["228:262:4852"]},"author_link":["105597","105594","105593","105598","105596","105595"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"On the Formation of Amine in Fish Muscle - I : Formation of Histamine and Tyramine in Muscle of Fish and Shell-fish during Spoilage"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"133","bibliographicPageStart":"129","bibliographicVolumeNumber":"5","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":"1956-12-30"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The occurrence of histamine and tyramine in the course of deterioration of 15 species of aquatic animal foods stored at room temperature of summer and autumn, was investigated by paper chromatography in correlation with ammonia content of these fishes. 1) The lowering of the freshness of fish and shell-fish muscle was accompanied by the production of histamine and tyramine with the preceding occurrence of histamine to that of tyramine, but in the case of octopus and ear-shell the occur-\nrence of the latter preceded the former. And in shrimp and spuid almost no both amines were produced. 2) The production of histamine in fish muscle during spoilage varied according to the difference of fish species, and it seemed to be remarkable in sardine and bonito. Histamine was detected when ammonia content of fish muscle arrived at 10 to 21 mg  %, generally 15 to 20 mg %, this relation being kept fairly  constant notwithstanding the shifting room tempreatures of summer and autumn.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オオタ, フユオ"}]},{"nameIdentifiers":[{}],"names":[{"name":"フクヤマ, ミノル"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OTA, Fuyuo"}]},{"nameIdentifiers":[{}],"names":[{"name":"FUKUYAMA, Minoru"}]}]},"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_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"自然科学","subitem_subject_scheme":"Other"}]},"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_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"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福山, 実"}],"nameIdentifiers":[{}]}]},"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":"無題18.pdf","filesize":[{"value":"502.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"無題18.pdf","url":"https://ir.kagoshima-u.ac.jp/record/12673/files/無題18.pdf"},"version_id":"4b4a547e-0c4b-4940-ae28-1f724a65d3d3"}]},"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 - I : 魚介肉の鮮度低下に伴うヒスタミン及びチラミンの生成","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 - I : 魚介肉の鮮度低下に伴うヒスタミン及びチラミンの生成"}]},"item_type_id":"7","owner":"3","path":["40","4852"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-07-01"},"publish_date":"2015-07-01","publish_status":"0","recid":"12673","relation_version_is_last":true,"title":["魚肉中のアミンの生成について - I : 魚介肉の鮮度低下に伴うヒスタミン及びチラミンの生成"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:44:34.488339+00:00"}