{"created":"2024-05-23T05:04:46.711835+00:00","id":2000337,"links":{},"metadata":{"_buckets":{"deposit":"60f142d3-533d-4ea3-98cf-3f7e85415d23"},"_deposit":{"created_by":18,"id":"2000337","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2000337"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:02000337","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":"13","bibliographicPageStart":"1","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":"Raw fish food such as sashimi generally lose freshness and spoil quickly, therefore the quality control is important. In this study, we investigated the quality preservation effect of deoxidizer on four types of sashimi (cultured amberjack, bonito, cultured red sea bream and fresh Atlantic salmon) under MA storage. The quality of fresh sashimi was evaluated using the following items; K value, L,a,b color measurement of lean and dark muscle, lipid oxidation (TBARS), viable bacteria count, and sensory evaluation.\n　The color tone of red-fleshed fish and blood meat due to the removal of oxygen was confirmed for its fading prevention effect using evaluation standards calculated from L, a, and b values. The number of viable bacteria was suppressed to 1/50–100 in deoxidized fractions (stored at 4℃ for 4–7 days) compared to controls. The K value did not change regardless of the presence or absence of oxygen. In terms of sensory evaluation and TBARS, odor changes were particularly suppressed by removing oxygen. Based on the effects of MA storage for each species of fish, quality control items for comprehensively setting expiration dates were determined for each species.","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_p1-13.pdf","filesize":[{"value":"3.30 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_72_p1-13","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/2000337/files/AN00040498_72_p1-13.pdf"},"version_id":"ce0bb56e-3f64-4567-9047-2484cede48a1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"MA storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"met myoglobin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"K value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"TBA value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"viable bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"expiration date","subitem_subject_language":"en","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":"生鮮刺身4種のMA貯蔵（脱酸素剤）における品質管理","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"生鮮刺身4種のMA貯蔵（脱酸素剤）における品質管理","subitem_title_language":"ja"},{"subitem_title":"Quality control on four types of fresh sashimi under MA storage (deoxidizer)","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":"2000337","relation_version_is_last":true,"title":["生鮮刺身4種のMA貯蔵（脱酸素剤）における品質管理"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:16:47.581297+00:00"}