{"created":"2023-07-25T08:12:26.286973+00:00","id":12787,"links":{},"metadata":{"_buckets":{"deposit":"e7783273-fe1d-4373-9ed9-b5fd43733954"},"_deposit":{"created_by":3,"id":"12787","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"12787"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00012787","sets":["228:262:4842"]},"author_link":["105793","105792","4734"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Rehydration of Freeze-dried Fish"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"トウケツ カンソウ ギョニク ノ フクスイ ニツイテ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"55","bibliographicPageStart":"45","bibliographicVolumeNumber":"15","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":"1966-12-15"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"This paper is concerned with a few factors affecting the progressiveness of the rehydration capacity of freeze-dried fish and possible relationship between the decreasing of the rehydration-rate and the oxidation of lipids in the fish muscle. (The freeze-drying curve is illustrated in Fig.1). The rehydration was carried out in the following method : about 10g. of sample was fully immersed in 200ml. of rehydrating solution (pH : approximately 7.0) at 30°C for 10min. (Tables 1-3). When the pH value of the muscle was kept at the alkali side, there occurred the increase of the water-holding-capacity (WHC) of the rehydrated muscle and that of the rehydration-rate of the dried muscle (Fig. 2). The addition of polyphosphate to the muscle before drying, increased the rehydration-rate considerably, though the high rehydration-rate was not always to be observed in those samples with high pH value and big water-holding-capacity (Table 4). While the addition of cations, such as Na, K, Ca and Mg increased the WHC considerably ; to the enhancement of the progressiveness of the rehydration capacity, almost no effect was brought forth by it (Table5). Therefore, it was assumed that high WHC does not always mean high rehydration capacity, and the effect of polyphosphate over to the enhancement of the rehydration progressiveness is due to the elevation of pH value and to the effect of polyphosphate as it is. By the way, the rehydration-rate was enhanced by using rehydration solutions, such as, polyphosphate or NaCl, KCl solution (Table 6). To the degree that the storage temperature was kept higher, the rehydration-rate of the stored freeze-dried fish decreased, with the inevitable coexistence of the discoloration of the dried muscle observed (Fig. 3), (Plates 1-4). This discoloration in the surface layer is assumed to be due to the oxidation of lipids in the muscle (Figs. 4-5), and it is supposed that this oxidated material and component of which, prevent the penetration of the rehydration solution, forming a water-repelling-surface and an impermeable zone.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ニシモト, ジュンイチ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"NISHIMOTO, Junichi"}]}]},"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_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":"西元, 諄一"}],"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":"AN00040498_v15_p45-55.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v15_p45-55.pdf","url":"https://ir.kagoshima-u.ac.jp/record/12787/files/AN00040498_v15_p45-55.pdf"},"version_id":"720a0ca4-6953-42a5-8876-f78568c33df5"}]},"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":"凍結乾燥魚肉の復水について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"凍結乾燥魚肉の復水について"}]},"item_type_id":"7","owner":"3","path":["40","4842"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-23"},"publish_date":"2015-06-23","publish_status":"0","recid":"12787","relation_version_is_last":true,"title":["凍結乾燥魚肉の復水について"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:44:42.859197+00:00"}