{"created":"2023-07-25T08:06:07.230831+00:00","id":4785,"links":{},"metadata":{"_buckets":{"deposit":"3123dd8a-1e27-451d-ad41-4fd5f0680688"},"_deposit":{"created_by":3,"id":"4785","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4785"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004785","sets":["228:262:4827"]},"author_link":["102257","102259","102258","102262","102263"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"奄美大島産魚類筋肉の鮮度低下速度およびアクトミオシンATPaseの温度安定性"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"409","bibliographicPageStart":"405","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":"To determine the freshness qualities of fish caught from the fishing grounds of Amami Island,\nthe fish K-values at 0, 10, 20 and 30°C, and also the thermo-stabilities of the actomyosin-ATPase\nat 20, 25, 30, 35 and 40°C were monitored.\nThe rate constant (K_f) of the decrease in the remaining K-values was highest in Yumekasago >\nSokohobo > Mahata > Sokodara > Ohmonhata > Ohhime at low temperatures. On the other\nhand, the first order rate constant (K_D) of the inactivation of actomyosin-ATPase was highest\nin Sokohobo at 30°C. The actomyosin of Mahata and Ohhime appeared to be more stable\nthan Sokohobo, Yumekasago, Sokodara and Ohmonhata.\nCompared with frigid water fish at 30°C, the actomyosin of the above sub-tropical fish was\napparently more unstable.","subitem_description_type":"Other"}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"西元, 諄一"}]},{"nameIdentifiers":[{}],"names":[{"name":"御木, 英昌"}]}]},"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_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":"NISHIMOTO, Jun-ichi"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ELOMINA, Rene L."}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MIKI, Hidemasa"}],"nameIdentifiers":[{}]}]},"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_v30_p405-409.pdf","filesize":[{"value":"400.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v30_p405-409.pdf","url":"https://ir.kagoshima-u.ac.jp/record/4785/files/AN00040498_v30_p405-409.pdf"},"version_id":"c88c2237-d163-4a11-b8cf-7e5eb90c0e4a"}]},"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":"Lowering Rate of Freshness and Relative Thermo-stabilities of Actomyosin-ATPase of Muscles of Some Fish from Amami Island Sea","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Lowering Rate of Freshness and Relative Thermo-stabilities of Actomyosin-ATPase of Muscles of Some Fish from Amami Island Sea"}]},"item_type_id":"7","owner":"3","path":["40","4827"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-07"},"publish_date":"2012-05-07","publish_status":"0","recid":"4785","relation_version_is_last":true,"title":["Lowering Rate of Freshness and Relative Thermo-stabilities of Actomyosin-ATPase of Muscles of Some Fish from Amami Island Sea"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:48:14.819002+00:00"}