{"created":"2023-07-25T08:15:18.520558+00:00","id":16600,"links":{},"metadata":{"_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":["228:280:6120"]},"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":[{}],"names":[{"name":"タジマ, マリコ"}]},{"nameIdentifiers":[{}],"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":[{}],"names":[{"name":"TAJIMA, Mariko"}]},{"nameIdentifiers":[{}],"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":[{}]},{"creatorNames":[{"creatorName":"三橋, 富子"}],"nameIdentifiers":[{}]}]},"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","filename":"24359807_v74_p19-29.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-04-07"},"publish_date":"2023-04-07","publish_status":"0","recid":"16600","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_creator_id":"29","weko_shared_id":-1},"updated":"2024-01-30T02:36:27.373598+00:00"}