{"_buckets": {"deposit": "1d5e7ead-1ce5-4ed6-aa30-c4a6f866c7ed"}, "_deposit": {"created_by": 3, "id": "2330", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "2330"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00002330", "sets": ["4840", "40"]}, "author_link": ["101339", "101337"], "item_7_alternative_title_18": {"attribute_name": "別言語のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "凍結魚肉ホモゲネイトの粘度変化と凍結率との関連性"}]}, "item_7_biblio_info_5": {"attribute_name": "収録雑誌名", "attribute_value_mlt": [{"bibliographicPageEnd": "28", "bibliographicPageStart": "21", "bibliographicVolumeNumber": "17", "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": "1968-12-25"}]}, "item_7_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "In case of the freezing and storing at -5°C, the greater the freezing ratio the more the viscosity-level decreased, therefore, it was assumed that viscosity-level might have some correlation with the soluble protein content in extracts. Similarly, in case of both -10 and -20°C, the relationship between viscosity-level and freezing ratio was similar to that obtained in case of -5°C, whereas the change in soluble protein content in extracts was not so remarkable as shown in -5°C. Ice formation in muscle is causative of viscosity decrease. The decrease is mainly due to the dehydration with the increase of salts concentration in the tissue. Virtually the actions are accompanied with the denaturation of protein. Nevertheless, the author dare to propose in this examination that another causative agent, physical agent like pressure, should be applied in resolving the correlations mentioned above.", "subitem_description_type": "Other"}]}, "item_7_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "101339", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "西元, 諄一"}]}]}, "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_text_30": {"attribute_name": "NIIタイプ", "attribute_value_mlt": [{"subitem_text_value": "Departmental Bulletin Paper"}]}, "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, Junichi"}], "nameIdentifiers": [{"nameIdentifier": "101337", "nameIdentifierScheme": "WEKO"}]}]}, "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", "download_preview_message": "", "file_order": 0, "filename": "AN00040498_v17_p21-28.pdf", "filesize": [{"value": "1.2 MB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 1200000.0, "url": {"label": "AN00040498_v17_p21-28.pdf", "url": "https://ir.kagoshima-u.ac.jp/record/2330/files/AN00040498_v17_p21-28.pdf"}, "version_id": "ada22956-8784-4fa1-9bab-30ff2123740b"}]}, "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": "The Correlation between the Freezing Ratio and the Viscosity of Homogenate of Thawed Mackerel Muscle", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "The Correlation between the Freezing Ratio and the Viscosity of Homogenate of Thawed Mackerel Muscle"}]}, "item_type_id": "7", "owner": "3", "path": ["40", "4840"], "permalink_uri": "http://hdl.handle.net/10232/13822", "pubdate": {"attribute_name": "公開日", "attribute_value": "2012-05-11"}, "publish_date": "2012-05-11", "publish_status": "0", "recid": "2330", "relation": {}, "relation_version_is_last": true, "title": ["The Correlation between the Freezing Ratio and the Viscosity of Homogenate of Thawed Mackerel Muscle"], "weko_shared_id": 3}