{"created":"2023-07-25T08:04:02.833714+00:00","id":2129,"links":{},"metadata":{"_buckets":{"deposit":"19193b26-9f73-4211-93c7-0f86fb12d6e1"},"_deposit":{"created_by":3,"id":"2129","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2129"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00002129","sets":["228:262:4852"]},"author_link":["100984","100987","100982","100985","100986","100983"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"On the Formation of Amine in Fish Muscle - II : Influence of Temperature on the Formation of Histamine in Fish Muscle"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"139","bibliographicPageStart":"134","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1956-12-30"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The relation between the formation of histamine and that of ammonia in several fish muscles spoiled at the variety of temperature was examined. 1) The increase of ammonia deriving from the lowering of frshness of fish muscle was same in both cases of red and white flesh fish, but the production of histamine was more frequent in the former case and its increasing rate seemed to be parralel to the histidine content of muscle. Therefore, histamine content of white flesh fish during spoilage may be put out of account. 2) The rate of histamine and ammonia formation in the process of  decomposition of red flesh fish varied according to the difference of the storage temperature, and, in any case of fish species, if kept within the range of 5 to  33'C, the higher \nthe temperature generally the swifter it was. However, at 5 to 8°C, little histamine \nwas produced, while ammonia increased considerably. So, histamine formation at \nsuch low temperature as this or below it, may be put out of consideration. On the other hand, it was presumed that from the sanitary point of view it would be irrelevant to measure the quality of fish stored at temperature above 15°C by only estimating the ammonia content, for histamine value corresponding to ammonia value at incipient spoilage, before and after it, of fish at such high temperature, changed remarkably with a slight variation of the latter.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オオタ, フユオ"}]},{"nameIdentifiers":[{}],"names":[{"name":"アジサカ, ヒロシ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OTA, Fuyuo"}]},{"nameIdentifiers":[{}],"names":[{"name":"AJISAKA, Hiroshi"}]}]},"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":"0453087X","subitem_source_identifier_type":"ISSN"}]},"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_subject_20":{"attribute_name":"NIIsubject","attribute_value_mlt":[{"subitem_subject":"自然科学","subitem_subject_scheme":"Other"}]},"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":"太田, 冬雄"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鰺坂, 比呂志"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-27"}],"displaytype":"detail","filename":"無題19.pdf","filesize":[{"value":"614.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"無題19.pdf","url":"https://ir.kagoshima-u.ac.jp/record/2129/files/無題19.pdf"},"version_id":"d899282c-7973-40d1-bb68-33907aa754b8"}]},"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":"魚肉中のアミンの生成について - II : 魚肉中のヒスタミンの生成に対する温度の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉中のアミンの生成について - II : 魚肉中のヒスタミンの生成に対する温度の影響"}]},"item_type_id":"7","owner":"3","path":["40","4852"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-07-01"},"publish_date":"2015-07-01","publish_status":"0","recid":"2129","relation_version_is_last":true,"title":["魚肉中のアミンの生成について - II : 魚肉中のヒスタミンの生成に対する温度の影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:48:17.397927+00:00"}