{"_buckets": {"deposit": "09a1910f-bf3f-42cc-8fb3-89423d44d2e4"}, "_deposit": {"created_by": 29, "id": "16600", "owners": [29], "pid": {"revision_id": 0, "type": "depid", "value": "16600"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00016600", "sets": ["42", "6120"]}, "author_link": ["142481", "142483", "142480", "142485", "142484", "142482"], "item_7_alternative_title_19": {"attribute_name": "タイトルよみ", "attribute_value_mlt": [{"subitem_alternative_title": "シオコウジ ガ ギュウニク ニ アタエル ブッセイ オヨビ テイミ ブッシツ エノ エイキョウ"}]}, "item_7_biblio_info_5": {"attribute_name": "収録雑誌名", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2023-03", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "29", "bibliographicPageStart": "19", "bibliographicVolumeNumber": "74", "bibliographic_titles": [{"bibliographic_title": "鹿児島大学教育学部研究紀要. 自然科学編"}, {"bibliographic_title": "Bulletin of the Faculty of Education, Kagoshima University. Natural science", "bibliographic_titleLang": "en"}]}]}, "item_7_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "　牛もも肉の角片を、生の塩麹、加熱した塩麹、蒸留水の三種の浸漬液に4℃で20時間浸漬し、肉表面および肉内部の各種アミノ酸量、呈味性核酸関連物質量、タンパク質の変化について分析した。また、それぞれの加熱肉について、加熱前後での保水性の変化、加熱後の肉の硬さを示す針入度試験、破断強度試験を行うとともに味覚官能評価を行った。\n　その結果、生の塩麹浸漬肉では、他の2種に比べ有意に多くのアミノ酸で増加が認められたが、核酸関連物質量では有意な差は認められなかった。加熱後の肉の針入度試験、破断強度試験では、ともに生塩麹に浸漬した肉で、蒸留水浸漬肉に比べ有意に軟らかくなっていた。また、保水性は生塩麹浸漬肉、加熱塩麹浸漬肉ともに蒸留水浸漬肉より高くなっていたが、これは、塩麹に含まれる塩による影響であることが示唆された。官能評価では、生塩麹浸漬肉を加熱した場合、加熱塩麹浸漬後の加熱肉に比べ有意にうま味が強いと評価された。", "subitem_description_type": "Other"}]}, "item_7_full_name_2": {"attribute_name": "著者よみ", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "142482", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "タジマ, マリコ"}]}, {"nameIdentifiers": [{"nameIdentifier": "142483", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "ミツハシ, トミコ"}]}]}, "item_7_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "142484", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "TAJIMA, Mariko"}]}, {"nameIdentifiers": [{"nameIdentifier": "142485", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "MITSUHASHI, Tomiko"}]}]}, "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": "24359807", "subitem_source_identifier_type": "ISSN"}]}, "item_7_subject_15": {"attribute_name": "NDC", "attribute_value_mlt": [{"subitem_subject": "640", "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": "田島, 真理子"}], "nameIdentifiers": [{"nameIdentifier": "142480", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "三橋, 富子"}], "nameIdentifiers": [{"nameIdentifier": "142481", "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": "2023-04-07"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "24359807_v74_p19-29.pdf", "filesize": [{"value": "1.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1200000.0, "url": {"label": "24359807_v74_p19-29", "url": "https://ir.kagoshima-u.ac.jp/record/16600/files/24359807_v74_p19-29.pdf"}, "version_id": "a35385e3-72e1-4b14-b7ac-b1df55b24cef"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "塩麹", "subitem_subject_scheme": "Other"}, {"subitem_subject": "牛肉", "subitem_subject_scheme": "Other"}, {"subitem_subject": "保水性", "subitem_subject_scheme": "Other"}, {"subitem_subject": "硬さ", "subitem_subject_scheme": "Other"}, {"subitem_subject": "呈味成分", "subitem_subject_scheme": "Other"}]}, "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": "塩麹が牛肉に与える物性および呈味物質への影響", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "塩麹が牛肉に与える物性および呈味物質への影響"}, {"subitem_title": "The Effects of “Shiokouji” on the Physical Properties and Taste Related Substances of Beef", "subitem_title_language": "en"}]}, "item_type_id": "7", "owner": "29", "path": ["42", "6120"], "permalink_uri": "http://hdl.handle.net/10232/00032484", "pubdate": {"attribute_name": "公開日", "attribute_value": "2023-04-07"}, "publish_date": "2023-04-07", "publish_status": "0", "recid": "16600", "relation": {}, "relation_version_is_last": true, "title": ["塩麹が牛肉に与える物性および呈味物質への影響"], "weko_shared_id": -1}