{"created":"2023-07-25T08:04:58.584112+00:00","id":3297,"links":{},"metadata":{"_buckets":{"deposit":"5493e060-90e0-4861-bac5-906d6d92a866"},"_deposit":{"created_by":18,"id":"3297","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"3297"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00003297","sets":["228:262:4596","39:40"]},"author_link":["101575","16750","4736"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-12-24","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"11","bibliographicPageStart":"7","bibliographicVolumeNumber":"47","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":"1998-12-24","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"This research was carried out to clarify the initial point of rigor mortis that plays an important role in the delay of rigor mortis in a fish muscle from physical and biochemical viewpoints. The Bitou's rigor index is used conventionally to evaluate the degree of rigor mortis in a fish body. But, this index did not necessarily agree with the rigor mortis in a fillet. The stress-relaxation test was applied to evaluate the rigor-mortis phenomenon in the fillet Theologically. On the other hand, K value, as biochemical freshness index, increased slowly in the muscle of fish which were killed immediately. Therefore, it was difficult to determine the accurate initial point of the rigor mortis. ATP (adenosine 5'-triphosphate) content of a fish muscle showed a sharp decrease at the initial point of rigor mortis. It was possible to judge the onset of rigor mortis from the speed change of ATP content.","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_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_language":"ja","subitem_subject_scheme":"Other"}]},"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":"崎之原, 文子","creatorNameLang":"ja"},{"creatorName":"Sakinobara, Ayako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"101575","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"進藤, 穣","creatorNameLang":"ja"},{"creatorName":"Shindo, Jo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"16750","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030271141","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"御木, 英昌","creatorNameLang":"ja"},{"creatorName":"Miki, Hidemasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4736","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000040041727","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"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":"KJ00004175520.pdf","filesize":[{"value":"392.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"KJ00004175520.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/3297/files/KJ00004175520.pdf"},"version_id":"50e00133-079c-424b-8d09-599b39417a38"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Fish muscle","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rigor mortis","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Rheological properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ATP","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"K value","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":"レオロジーおよび生化学的特性値からみたティラピア魚肉における死後硬直の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"レオロジーおよび生化学的特性値からみたティラピア魚肉における死後硬直の評価","subitem_title_language":"ja"},{"subitem_title":"Evaluation of Rigor Mortis in Tilapia Muscle by Rheological and Biochemical Properties","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4596"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-03-17"},"publish_date":"2015-03-17","publish_status":"0","recid":"3297","relation_version_is_last":true,"title":["レオロジーおよび生化学的特性値からみたティラピア魚肉における死後硬直の評価"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:13:50.406869+00:00"}