{"created":"2023-07-25T08:06:06.294326+00:00","id":4763,"links":{},"metadata":{"_buckets":{"deposit":"4825102c-31b0-48df-a41d-84b6bd95e7ef"},"_deposit":{"created_by":18,"id":"4763","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"4763"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004763","sets":["228:262:4828","39:40"]},"author_link":["4734","4736"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1980-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"29","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":"1980-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"This study was conducted with a view to obtain information on the possible utilization of\nthe trash fish such as small elasmobranches (shark) from Amami Ohshima fishing ground.\nThe results are summarized as follows:\n1. The texture of the heated gel of comminuted elasmobranch muscles (trash fish) was shown\nto have low value. The muscles were not found to be good materials for Kamaboko of\nhigh quality.\n2. In all the species tested, the total amount of urea was 1500 to 2000 mg per 100 g muscle\nwhile the percentage of urea removed from the muscle by water rinsing was about 95%\nin minced muscle and about 75% in sliced muscle.\n3. It was found out that the actomyosin-ATPase activity increased when the urea content\nof ground muscle was adjusted to 200 to 300 mM (physiological urea concentration in\nelasmobranches) but no parallel relationship could be obtained between the jelly strength\nof heated-induced gel and total actomyosin-ATPase activity.\n4. Sensory evaluation revealed that frozen elasmobranch muscle could be used as material\nfor fried foods such as Satsuma-age and fish stick.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"漁獲物中 trash fish とされている薩南海域のサメ類筋肉について,食品素材としての利用の可能性を調べた。すなわち,サメ肉を原料とするねり製品のゲル強度に対する尿素の影響を調べ,さらにこれを素材として,さつま揚げおよびスチックを試作し,製品について官能検査した。\n1. trash fish としての小型サメ類筋肉からのねり製品は, texture が良好とはいえなかった。\n2. サメ肉中の尿素量は 1500~2000mg/100g 肉で,晒処理により,細砕肉の場合約 95%, チップ肉で約 75% 除去された。\n3. 尿素濃度が生理的濃度付近 (250~300mM) の場合, AM-ATPase 活性のピークがあったが, texture 改善とは平行的でなかった。\n4. 凍結サメ肉は,フライ用中間素材 (さつま揚げ,フィッシュスチック) として単独ないしは他魚種肉の混合で利用できるものと判断された。","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_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":"667","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":"西元, 諄一","creatorNameLang":"ja"},{"creatorName":"NISHIMOTO, Jun-ichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4734","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030041693","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":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v29_p1-9.pdf","filesize":[{"value":"741.5 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v29_p1-9.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/4763/files/AN00040498_v29_p1-9.pdf"},"version_id":"12aa4f14-d4db-44c5-88ec-4fd056847cf9"}]},"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":"薩南海域産未利用サメ類筋肉の利用に関する研究 I : サメ筋肉のゲル形成について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"薩南海域産未利用サメ類筋肉の利用に関する研究 I : サメ筋肉のゲル形成について","subitem_title_language":"ja"},{"subitem_title":"Studies on Utilization and Processing of the Muscle of Unexploited Elasmobranches I : Heat-induced Gelation of Comminuted Muscle of Elasmobranches","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4828"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-10"},"publish_date":"2015-06-10","publish_status":"0","recid":"4763","relation_version_is_last":true,"title":["薩南海域産未利用サメ類筋肉の利用に関する研究 I : サメ筋肉のゲル形成について"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:13:53.681353+00:00"}