{"created":"2023-07-25T08:06:09.758882+00:00","id":4844,"links":{},"metadata":{"_buckets":{"deposit":"0b892976-47b0-45d7-994b-246a601cf36b"},"_deposit":{"created_by":3,"id":"4844","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4844"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00004844","sets":["228:262:4843"]},"author_link":["102601","102600","102599"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"On the Formation of Tyramine in Fish and Shellfish"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ギョカイニクチュウ ノ チラミン ノ セイセイ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"120","bibliographicPageStart":"116","bibliographicVolumeNumber":"14","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":"1965-12-10"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"Some factors affecting the formation of tyramine during storage in the minced flesh of fish and shellfish were studied. The estimation of tyramine was made with the application of the color reaction for tyramine separated from fish extract with ion-exchanger. The rate of tyramine formation varied with the difference of fish species, being greater in the case of fish having higher autolytic activity (Fig. 1). The formation of tyramine was observed to be due almost entirely to bacterial action. Washing flesh prior to storage or storing it at lower temperature reduced noticeably the formation of tyramine in squid (Fig. 2). The formation rate was larger in viscera than in flesh (Fig. 3). Considerable amount of tyramine in the decaying squid was guessed to have been converted from tyrosine liberated from flesh protein by autolytic and bacterial actions (Fig. 4).","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"オオタ, フユオ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"OTA, Fuyuo"}]}]},"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":"太田, 冬雄"}],"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_v14_p116-120.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v14_p116-120.pdf","url":"https://ir.kagoshima-u.ac.jp/record/4844/files/AN00040498_v14_p116-120.pdf"},"version_id":"4925107e-8f79-458b-a607-22f408846a9f"}]},"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":"魚介肉中のチラミンの生成","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚介肉中のチラミンの生成"}]},"item_type_id":"7","owner":"3","path":["40","4843"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-14"},"publish_date":"2012-05-14","publish_status":"0","recid":"4844","relation_version_is_last":true,"title":["魚介肉中のチラミンの生成"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:49:21.797587+00:00"}