{"created":"2023-07-25T08:04:16.237123+00:00","id":2437,"links":{},"metadata":{"_buckets":{"deposit":"1d8a6d18-969c-4691-9d76-69cb26ab3a7b"},"_deposit":{"created_by":18,"id":"2437","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"2437"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00002437","sets":["228:261:4569","39:89:90"]},"author_link":["106248","106249","106250"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1950-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"53","bibliographicPageStart":"47","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"鹿児島水産専門学校研究報告","bibliographic_titleLang":"ja"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1950-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"1) The authors studied on the moisture contained in three portions of fish\nmeats (back portion, abdomen portion, tail portion), and proved that much\namount of moisture was contained in the two portions of tail and back,\nespecially back.\n2) Seasonal variations of the moisture were not ascertained.\n3) Generally big fish contained greater moisture than small.\n4) The dehydration of fish meats reached the maximum point by beeing\nboiled for 50 mins, and the dehydrated amount was 10%.\n5) Boiling the fish meats, the amounts of the soluble matter contained was\nabout 2-2.5%.\n6) 7) Though NH_3-N increased in fish meats, the amount of the moisture\nof fish meat was influenced by boiling time, and the highest dehydrating-ratio\nwas attained by boiling 50 mins. It was ascertained that as the freshness of\nfish meat decreased dehydrating-ratio became lower.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"1)著者等は魚肉を三つの部分に分割して水分の分布をしらぺたところ背肉と尾肉の水分が腹肉よりも多く,特に尾肉に水分が多かった。\n2)魚肉水分の季節的変化は認められなかった。\n3)同一種類の魚類に於ては一般に大なるものは小なるものより水分含量が大である。\n4)煮熟による肉からの脱水は50分間の煮熟で極限に達し,その脱水量は鮮肉の約10%である。\n5)魚肉を煮熟する時に溶出する可溶性成分は2~2.5%で鮮度の低下に伴い増加の傾向がある。\n6)7)魚肉をを煮熟した場合,最高の脱水量に達するに要する時間は肉の鮮度によっては異ならないが脱水量には関係があり,鮮度の低下したものは然らざるものに比べて脱水され難かった。","subitem_description_language":"ja","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_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00040090","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"660","subitem_subject_scheme":"NDC"}]},"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":"柿本, 大壱","creatorNameLang":"ja"},{"creatorName":"KAKIMOTO, Daiichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"106248","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"井上, 虎太郎","creatorNameLang":"ja"},{"creatorName":"INOUE, Toratarô","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"106249","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山崎, 利盛","creatorNameLang":"ja"},{"creatorName":"YAMASAKI, Toshimori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"106250","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","filename":"AN00040090_v1_p47-53.pdf","filesize":[{"value":"3.6 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040090_v1_p47-53.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/2437/files/AN00040090_v1_p47-53.pdf"},"version_id":"460a0774-9e02-4b54-9af1-beb4ce8852cc"}]},"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":"魚肉の理化学的性質に関する研究 : 第1報 水分に就いて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉の理化学的性質に関する研究 : 第1報 水分に就いて","subitem_title_language":"ja"},{"subitem_title":"Studies on the Physical and Chemical Properties of the Fish Meats : I. On the moisture","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["90","4569"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-07-03"},"publish_date":"2015-07-03","publish_status":"0","recid":"2437","relation_version_is_last":true,"title":["魚肉の理化学的性質に関する研究 : 第1報 水分に就いて"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-05-08T04:50:35.860461+00:00"}