{"created":"2023-07-25T08:02:53.458757+00:00","id":717,"links":{},"metadata":{"_buckets":{"deposit":"d4d77b67-daeb-42ed-a5cc-1ea645547c8c"},"_deposit":{"created_by":3,"id":"717","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"717"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00000717","sets":["228:262:4831"]},"author_link":["143800","143798","100571","4734","100566","100572","143799","100570","4736"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Studies on Lipid in the Muscle of Skipjack (Katsuwonus pelamis)  II : Deterioration Pattern of major Lipid Classes in the Muscle stored at 0°C"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"カツオ キンニク シシツ ニ カンスル ケンキュウ II : テイオン チョゾウチュウ ニオケル カク シシツ クブン ノ ヘンカ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"128","bibliographicPageStart":"119","bibliographicVolumeNumber":"26","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":"1977-12-25"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The deterioration of lipids of minced skipjack muscle stored at 0°C was investigated from the\nview-point of the decomposition of phospholipid (PL) and neutral lipid (NL).\nThe pattern of deterioration of muscle lipid expressed as the decrease in C_22:6 acid of PL or NL, showed that PL underwent more severe hydrolysis and oxidation than NL did, and also\noxidation of free fatty acid was more severe in early stage of storage. This pattern, therefore,\nwas assumed to be a characteristic of deterioration of skipjack muscle lipid.\nThe presence of lipolytic enzymes was determined by histochemical method, and it was noted\nthat in this case the stained colour, due to phospholipase action, of salts of liberated fatty acid\nwas positive in surface and deep muscles, while the stained colour, due to lipase action, of salts\nof liberated fatty acid was negative in the fresh muscle.","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ニシモト, ジュンイチ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ハラダ, リョウイチ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ミキ, ヒデマサ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"NISHIMOTO, Jun-ichi"}]},{"nameIdentifiers":[{}],"names":[{"name":"HARADA, Ryoichi"}]},{"nameIdentifiers":[{}],"names":[{"name":"MIKI, Hidemasa"}]}]},"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":"西元, 諄一"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"原田, 良一"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"御木, 英昌"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-10-27"}],"displaytype":"detail","filename":"AN00040498_v26_p119-128.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v26_p119-128.pdf","url":"https://ir.kagoshima-u.ac.jp/record/717/files/AN00040498_v26_p119-128.pdf"},"version_id":"c07a3b02-32cd-485f-a0db-85fc73897ab5"}]},"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":"カツオ筋肉脂質に関する研究 II : 低温貯蔵中における各脂質区分の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"カツオ筋肉脂質に関する研究 II : 低温貯蔵中における各脂質区分の変化"}]},"item_type_id":"7","owner":"3","path":["40","4831"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-06-17"},"publish_date":"2015-06-17","publish_status":"0","recid":"717","relation_version_is_last":true,"title":["カツオ筋肉脂質に関する研究 II : 低温貯蔵中における各脂質区分の変化"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:49:32.040478+00:00"}