{"_buckets": {"deposit": "a6c8c45a-5c83-4aa9-b0a6-2bd4caabb32c"}, "_deposit": {"created_by": 3, "id": "4784", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "4784"}, "status": "published"}, "_oai": {"id": "oai:ir.kagoshima-u.ac.jp:00004784", "sets": ["4827", "40"]}, "author_link": ["102254", "102245", "102247", "102244", "102248", "102255", "102256", "102246", "102253"], "item_7_alternative_title_18": {"attribute_name": "別言語のタイトル", "attribute_value_mlt": [{"subitem_alternative_title": "魚醤油の製造における蛋白分解酵素の利用"}]}, "item_7_biblio_info_5": {"attribute_name": "収録雑誌名", "attribute_value_mlt": [{"bibliographicPageEnd": "394", "bibliographicPageStart": "383", "bibliographicVolumeNumber": "30", "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": "1981-12-25"}]}, "item_7_description_4": {"attribute_name": "要約(Abstract)", "attribute_value_mlt": [{"subitem_description": "Sardine, mackerel, and ami were used for fish sauce making by adding commercial enzymes\nof papain, bromelain and trypsin. Fermentation temperature was varied as room temperature,\n37°C or 50°C. Initial pH was adjusted to 4.5, 6.5 or unadjusted (5.2). Addition of salt was\ncarried out either by adding total amount of salt (25% based on fish weight) or by adding part\nof salt (5% or 15%) on first day and adding the remaining after 24 h keeping at 37°C or 50°C.\nMinced samples were prepared by using hand-mincer. Weight of papain was varied as 0.2, 0.3\nor 0.5% based on fish weight. Fermentation was proceeded to 340-350 days.\nTotal soluble nitrogen, amino-type nitrogen, volatile base nitrogen, total volatile acid and\nindividual volatile organic acids were determined at occasions during fermentation period.\nPapain was satisfactory for proteolysis of unminced sardines under the processing conditions of\nfermentation temperature of 37°C, natural initial pH, 25% salt based on fish weight, added in\nonce together with enzyme, and enzyme weight of 0.3% based on fish weight. The taste and\ncolour of papain-added sample was satisfactory. The aroma did not appear in both control\nsamples without added enzyme and enzyme-added samples. Aroma was detected in matured\ncontrol sample while it was not detected in matured enzyme-added sample.", "subitem_description_type": "Other"}]}, "item_7_full_name_3": {"attribute_name": "別言語の著者", "attribute_value_mlt": [{"nameIdentifiers": [{"nameIdentifier": "102253", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "大城, 善太郎"}]}, {"nameIdentifiers": [{"nameIdentifier": "102254", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "宇根, 浩"}]}, {"nameIdentifiers": [{"nameIdentifier": "102255", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "林, 征一"}]}, {"nameIdentifiers": [{"nameIdentifier": "102256", "nameIdentifierScheme": "WEKO"}], "names": [{"name": "板倉, 隆夫"}]}]}, "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": "OOSHIRO, Zentaro"}], "nameIdentifiers": [{"nameIdentifier": "102244", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "TAING, Ok"}], "nameIdentifiers": [{"nameIdentifier": "102245", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "UNE, Hiroshi"}], "nameIdentifiers": [{"nameIdentifier": "102246", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "HAYASHI, Seiichi"}], "nameIdentifiers": [{"nameIdentifier": "102247", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "ITAKURA, Takao"}], "nameIdentifiers": [{"nameIdentifier": "102248", "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": "2016-10-28"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "AN00040498_v30_p383-394.pdf", "filesize": [{"value": "950.9 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 950900.0, "url": {"label": "AN00040498_v30_p383-394.pdf", "url": "https://ir.kagoshima-u.ac.jp/record/4784/files/AN00040498_v30_p383-394.pdf"}, "version_id": "a60380f6-263c-4617-9c09-037135fa3a2b"}]}, "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": "Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce"}]}, "item_type_id": "7", "owner": "3", "path": ["40", "4827"], "permalink_uri": "http://hdl.handle.net/10232/13244", "pubdate": {"attribute_name": "公開日", "attribute_value": "2012-05-07"}, "publish_date": "2012-05-07", "publish_status": "0", "recid": "4784", "relation": {}, "relation_version_is_last": true, "title": ["Study on Use of Commercial Proteolytic Enzymes in Production of Fish Sauce"], "weko_shared_id": 3}