{"created":"2023-07-25T08:12:25.921205+00:00","id":12779,"links":{},"metadata":{"_buckets":{"deposit":"4c88eb06-10d4-4a5c-bbb0-9e408d7a6e18"},"_deposit":{"created_by":18,"id":"12779","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"12779"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00012779","sets":["228:262:4823","39:40"]},"author_link":["105743","105744","105745"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"96","bibliographicPageStart":"89","bibliographicVolumeNumber":"34","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":"1985-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The analysis of enzymatic freshness-lowering, bacterial freshness and autoxidation of lipid\nin mackerel muscle was made for the purposes of investigating the reaction rate, keeping\nfreshness period and practical storage life of muscle during storage at low temperatures.\nThe reaction rate on freshness-lowering in minced muscle was 1.2 to 1.5 times faster than that\non fillets. The fastest of freshness-lowering is by a factor of about 20.0, occurs at temperatures\nfrom -10 to 0°C. Keeping freshness period on \"sashimi\" grade fish with K-value of 20% stored\nat 10, 5, 0, -3, -10 and -20°C was found in about 1.5, 2, 3, 12, 52 and 126 days,\nrespectively.\nK-value of 50% level after compared with VBN value of 30 mgN/(100 g muscle) and TBA\nvalue of 15 mg MA/(1 kg muscle), seems to be useful for limit of acceptability of fish muscle as\nraw material on certain food processing. 50% level of K-value of muscle stored at 10, 5, 0, -3,\n10 and -20°C was found in about 4, 6, 10, 36 days, 5 and 11 months, respectively.","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":"NISHIMOTO, Jun-ichi","creatorNameLang":"en"},{"creatorName":"西元, 諄一","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"105743","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUWETJA, I Ketut","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105744","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIKI, Hidemasa","creatorNameLang":"en"},{"creatorName":"御木, 英昌","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"105745","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_v34-1_p89-96.pdf","filesize":[{"value":"535.8 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v34-1_p89-96.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/12779/files/AN00040498_v34-1_p89-96.pdf"},"version_id":"613dc6e6-1386-4c98-b8cf-635c2c9c41f2"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Estimation of Keeping Freshness Period and Practical Storage Life of Mackerel Muscle during Storage at Low Temperatures","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Estimation of Keeping Freshness Period and Practical Storage Life of Mackerel Muscle during Storage at Low Temperatures","subitem_title_language":"en"},{"subitem_title":"低温貯蔵中におけるマサバの生鮮度保持期間と実用的貯蔵期間","subitem_title_language":"ja"}]},"item_type_id":"7","owner":"18","path":["40","4823"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-05-07"},"publish_date":"2012-05-07","publish_status":"0","recid":"12779","relation_version_is_last":true,"title":["Estimation of Keeping Freshness Period and Practical Storage Life of Mackerel Muscle during Storage at Low Temperatures"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:16:59.441090+00:00"}