{"created":"2023-07-25T08:05:54.737631+00:00","id":4501,"links":{},"metadata":{"_buckets":{"deposit":"d790e7ca-2105-4a91-8385-abca67bd790c"},"_deposit":{"created_by":29,"id":"4501","owners":[29],"pid":{"revision_id":0,"type":"depid","value":"4501"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004501","sets":["228:262:4854","39:40"]},"author_link":["101772","101773"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1953-11-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"102","bibliographicPageStart":"98","bibliographicVolumeNumber":"3","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":"1953-11-01","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The variation in free tyrosine (and other chromogens) offish･meat in the depression course of its freshness, was examined by the colorimetric method with phenol reagent.\nAs a result, it was ascertained that tyrosine values increased fairly regularly during its storage at room temperature, and the increasing rate of it was greater than that of ammonia, and further more, tyrosine values at both fresh and decayed stage offish was approximately definite in various fishes used\nfor the test. Therefore, it was infered that more reliable measurement of fish-quality might be achieved by the estimation of tyrosine values in addition to the ammonia\ndetermination.","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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"太田, 冬雄","creatorNameLang":"ja"},{"creatorName":"OTA, Fuyuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"101772","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鰺坂, 比呂志","creatorNameLang":"ja"},{"creatorName":"AJISAKA, Hiroshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"101773","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","fileDate":[{"fileDateType":"Issued","fileDateValue":"1953-11-01"}],"filename":"img009.pdf","filesize":[{"value":"609.1 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"img009.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/4501/files/img009.pdf"},"version_id":"bc09f5d1-1f3f-48f9-addb-4a3bf615ffe6"}]},"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":"魚肉の鮮度低下に伴う遊離チロシン量の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉の鮮度低下に伴う遊離チロシン量の変化について","subitem_title_language":"ja"},{"subitem_title":"Variation in Free-tyrosine Content of Fish Meat in the Course of Decrease of its Freshness","subitem_title_language":"en"}]},"item_type_id":"7","owner":"29","path":["40","4854"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-03-15"},"publish_date":"2011-03-15","publish_status":"0","recid":"4501","relation_version_is_last":true,"title":["魚肉の鮮度低下に伴う遊離チロシン量の変化について"],"weko_creator_id":"29","weko_shared_id":-1},"updated":"2025-07-07T05:02:57.380986+00:00"}