{"created":"2024-05-23T05:04:46.711501+00:00","id":2000336,"links":{},"metadata":{"_buckets":{"deposit":"21493af4-87fc-4555-9b38-3d2c2929c8bf"},"_deposit":{"created_by":18,"id":"2000336","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2000336"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:02000336","sets":["228:262:1716359884103","39:40"]},"author_link":["12441"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"22","bibliographicPageStart":"15","bibliographicVolumeNumber":"72","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":"2023","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"One of the factors related to quality deterioration of seafood is lipid oxidation. There are various analytical methods for measuring oxidized lipids, depending on the progress of oxidation. Their analysis are methods that involve extraction of lipids, such as peroxide value (POV) and carbonyl value (COV), and methods that directly utilize tissue homogenates, such as the TBA method. The convenient methods have been reported for the TBA method, and the detection results vary depending on the reaction conditions and other substances in addition to malonaldehyde. In this study, we analyzed TBA as a detection reagent in combination with acetic acid (weak acid reaction) or TCA-HCl (strong acid reaction), and examined the relationship with sensory evaluation.\n　When we measured POV, COV, and two TBA methods using minced sardine meat as a sample, we found a correlation between POV and COV in the TBA-TCA reaction system. By improving TBA-TCA reaction system, we determined TBARS (2-thiobarbituric acid reactive substances) values by refrigerating several types of sashimi. In comparison with the sensory evaluation that involves the smell of lipid oxidation, there is no correlation between the absolute value of TBARS values and the sensory evaluation among fish species, but there is a strong correlation with both changes in the same sample. In lipid oxidation evaluation using TBA, we believe that it can be an available method for evaluating lipid deterioration because a homogenate can be used.","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_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":"上西, 由翁","creatorNameLang":"ja"},{"creatorName":"Kaminishi, Yoshio","creatorNameLang":"en"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{"nameIdentifier":"12441","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000060347086","nameIdentifierScheme":"NRID"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-05-23"}],"displaytype":"detail","filename":"AN00040498_72_p15-22.pdf","filesize":[{"value":"1.11 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_72_p15-22","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/2000336/files/AN00040498_72_p15-22.pdf"},"version_id":"60afd459-e97a-4372-b16c-76d4297702c9"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"TBA","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"POV","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"COV","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"脂質酸化","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"臭い","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_language":"ja","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":"水産物における酸化脂質のTBA 測定法の検討と官能評価との関連性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水産物における酸化脂質のTBA 測定法の検討と官能評価との関連性","subitem_title_language":"ja"},{"subitem_title":"Relationship between TBA method and sensory evaluation of lipid oxidation in marine products","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","1716359884103"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-04-23"},"publish_date":"2023-04-23","publish_status":"0","recid":"2000336","relation_version_is_last":true,"title":["水産物における酸化脂質のTBA 測定法の検討と官能評価との関連性"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:16:47.849354+00:00"}