{"created":"2023-07-25T08:04:09.895830+00:00","id":2290,"links":{},"metadata":{"_buckets":{"deposit":"515f34f9-7962-4b19-abf0-756ec48971e8"},"_deposit":{"created_by":3,"id":"2290","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2290"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00002290","sets":["228:262:4829"]},"author_link":["101106","101110","101105","101109"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"琉球斜面漁場における数種漁獲物の筋肉特性について"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"72","bibliographicPageStart":"65","bibliographicVolumeNumber":"28","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":"1979-12-25"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The lowering of freshness of several fish from Ryuku fishing ground and the\nthermo-stabilities of their myofibrillar proteins (actomyosin) at different temperatures were studied. Freshness was measured by estimating K-values of the samples at 0°, 10°, 20° and 30°C, whereas thermo-stabilities of actomyosin at 25°, 30° and 35°C by way of liberated inorganic phosphate. Rate constants of freshness lowering and inactivation of AM-Ca^<2+>-ATPase activities were evaluated. Regardless of the species, the freshness lowering rate increased with temperature as expected. Among the samples, Hanafuedai gave the highest lowering rate. The thermo-stabilities of the AM-Ca^<2+>-ATPase activities of the samples varied with the species. The actomyosin of Kyusenfuedai and Kidai appeared to be more stable\nthan Hanafuedai and Hamadai at 30°C.","subitem_description_type":"Other"}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"西元, 諄一"}]},{"nameIdentifiers":[{}],"names":[{"name":"御木, 英昌"}]}]},"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_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":"NISHIMOTO, Jun-ichi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MIKI, Hidemasa"}],"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":"AN00040498_v28_p65-72.pdf","filesize":[{"value":"564.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v28_p65-72.pdf","url":"https://ir.kagoshima-u.ac.jp/record/2290/files/AN00040498_v28_p65-72.pdf"},"version_id":"748e313e-c002-4938-8adf-b8068748bd05"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Biochemical Studies on the Keeping Quality of Fish Muscle : Lowering of Freshness and Thermo-stability of Actomyosin ATPase Activity in the Dorsal Muscle of Various Fish from Ryuku Fishing Ground at Different Temperatures","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Biochemical Studies on the Keeping Quality of Fish Muscle : Lowering of Freshness and Thermo-stability of Actomyosin ATPase Activity in the Dorsal Muscle of Various Fish from Ryuku Fishing Ground at Different Temperatures"}]},"item_type_id":"7","owner":"3","path":["40","4829"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-02"},"publish_date":"2012-05-02","publish_status":"0","recid":"2290","relation_version_is_last":true,"title":["Biochemical Studies on the Keeping Quality of Fish Muscle : Lowering of Freshness and Thermo-stability of Actomyosin ATPase Activity in the Dorsal Muscle of Various Fish from Ryuku Fishing Ground at Different Temperatures"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:47:06.898816+00:00"}