{"created":"2023-07-25T08:12:26.375509+00:00","id":12789,"links":{},"metadata":{"_buckets":{"deposit":"ca2cb225-7241-4afc-b466-b377c785f2dd"},"_deposit":{"created_by":18,"id":"12789","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"12789"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00012789","sets":["228:262:4843","39:40"]},"author_link":["105797"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1965-12-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"126","bibliographicPageStart":"121","bibliographicVolumeNumber":"14","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":"1965-12-10","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Change  in the amount of volatile carbonyls (VC) was compared with those of peroxide (PO) and oxidized acid (OA) during storage in mackerel oil and in lipids of cooked fleshes of mackerel and saury-pike. All of the above products increased with the outset of storage. PO, however, reached the maximum at early stage of storage and then declined. OA continued to increase through the whole periods of storage. VC also increased gradually during storage except in prolonged storage of mackerel flesh. Its relative level differed with the difference in the kinds of sample (Figs. 1-4). Then, VC may be used to follow the development of rancidity in a given fatty material. Admixture of antioxidants to fish inhibited VC formation. Inhibitory effect was pronounced with BHA (tech.)，PG(tech.) and NDGA. Ascorbate also exserted some inhibitory effect, though it accelerated the discoloration of flesh (Fig. 5). Against VC formation, most of amino acids tested were inhibitory, while ferric and cupric ions in smaller amount acceleratory (Figs. 6 and 7).","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":"太田, 冬雄","creatorNameLang":"ja"},{"creatorName":"OTA, Fuyuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"105797","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_v14_p121-126.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v14_p121-126.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/12789/files/AN00040498_v14_p121-126.pdf"},"version_id":"f8d2ee9d-9f57-4bc0-b0f2-1d855a9bc5af"}]},"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":"蒸煮魚肉の酸敗と揮発性カルボニル体の生成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"蒸煮魚肉の酸敗と揮発性カルボニル体の生成","subitem_title_language":"ja"},{"subitem_title":"Formation of Volatile Carbonyls in Cooked Fish as Related to the Rancidity","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4843"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-23"},"publish_date":"2015-06-23","publish_status":"0","recid":"12789","relation_version_is_last":true,"title":["蒸煮魚肉の酸敗と揮発性カルボニル体の生成"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:16:36.428038+00:00"}