{"created":"2023-07-25T08:12:27.229003+00:00","id":12804,"links":{},"metadata":{"_buckets":{"deposit":"25e2658d-96d4-4914-8e23-5ba2997c065a"},"_deposit":{"created_by":18,"id":"12804","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"12804"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00012804","sets":["228:262:4849","39:40"]},"author_link":["105866"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1960-02-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"47","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":"1. Volatile carbonyl compounds (VC) in mackerel flesh increased when it was\nstored. In raw flesh, the formation of VC declined at the stage of advanced spoilage,\nhowever in preserved flesh the formation lasted afterwards. No appreciable difference was\nfound in the amount of VC between raw and heated fish flesh when they were stored.\n2. The action of air was most effective for the formation of VC and the effects of\ntemperature and light rather remarkable. The rate of VC formation was remarkable at\nPH value of acid side, and reduced by some antioxidants.\n3. In mackerel tissues, the presence of VC-forming enzyme was not appreciable\nexcept that of alcohol-dehydrogenase in liver and spleen, and ethanol was scarcely found\nin any tissue. (The action of dehydrogenase in liver was most remarkable at about 30°C\nand PH 7.5, and was specific only for ethanol.) Above results show that VC formation\nshould be chiefly due to the atmospheric oxidation, being hardly due to the enzymatic\nreaction.","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":"105866","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_p47-51.pdf","filesize":[{"value":"2.6 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v8_p47-51.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/12804/files/AN00040498_v8_p47-51.pdf"},"version_id":"1cf53d35-5856-401d-86ff-8144f52ce8f3"}]},"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":"魚類の変質とカルボニル体 III : 魚肉中の揮発性カルボニル体の生成に影響する因子","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類の変質とカルボニル体 III : 魚肉中の揮発性カルボニル体の生成に影響する因子","subitem_title_language":"ja"},{"subitem_title":"Carbonyl Compounds in Fish as Related to the Deterioration III : Factors Affecting the Formation of Volatile Carbonyl Compounds in Fish Flesh","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":"12804","relation_version_is_last":true,"title":["魚類の変質とカルボニル体 III : 魚肉中の揮発性カルボニル体の生成に影響する因子"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:16:49.722378+00:00"}