{"created":"2023-07-25T08:02:54.110619+00:00","id":732,"links":{},"metadata":{"_buckets":{"deposit":"df15a37a-907b-4a93-9efc-c36ebc960357"},"_deposit":{"created_by":18,"id":"732","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"732"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00000732","sets":["228:262:4827","39:40"]},"author_link":["2365","100654","100655"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"299","bibliographicPageStart":"295","bibliographicVolumeNumber":"30","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":"1981-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"To determine the storage condition for keeping carotenoids in Antarctic krill meal, the rate of discoloration was estimated under the following conditions: 1) adding antioxidant on\nprocessing meal, 2) storing meal at room temperature (15~20°C) and -15~-20°C 3) storing meal in polyethylene bag in air, nitrogen and carbon dioxide. For estimating discoloration, the amount of carotenoid and astaxanthin ester was determined at 6 and 10 month after producing meal.\nThe amount of carotenoid and astaxanthin ester was decreased during storge and greatly\ndecreased when stored at room temperature. Anti-oxidative treatment prevents the decrease\nof carotenoid and astaxanthin ester to some extent keeping both at room temperature and\n-15~-20°C. However, the keeping at -15~-20°C is more effective than anti-oxidative\ntreatment. The krill meal stored at -15~-20°C could be used as carotenoid resource even\nat 10 months after producing meal. The substitution of air with nitrogen and carbon dioxide was not effective in the case of using polyethylene bag.","subitem_description_language":"en","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":"660","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":"田中, 淑人","creatorNameLang":"ja"},{"creatorName":"TANAKA, Yoshito","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2365","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000050041728","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"片寄, 隆臣","creatorNameLang":"ja"},{"creatorName":"KATAYOSE, Takaomi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"100654","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"片山, 輝久","creatorNameLang":"ja"},{"creatorName":"KATAYAMA, Teruhisa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"100655","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":"2016-10-27"}],"displaytype":"detail","filename":"AN00040498_v30_p295-299.pdf","filesize":[{"value":"374.7 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v30_p295-299.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/732/files/AN00040498_v30_p295-299.pdf"},"version_id":"9c544cd3-975a-41c5-9f77-d080e9ee3ee4"}]},"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":"オキアミミール保存中のカロチノイドの変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"オキアミミール保存中のカロチノイドの変化","subitem_title_language":"ja"},{"subitem_title":"Change of Carotenoids in Antarctic Krill Meal during Storage","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4827"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-09"},"publish_date":"2015-06-09","publish_status":"0","recid":"732","relation_version_is_last":true,"title":["オキアミミール保存中のカロチノイドの変化"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:15:44.539166+00:00"}