{"created":"2023-07-25T08:02:54.238360+00:00","id":735,"links":{},"metadata":{"_buckets":{"deposit":"177b9c7f-7e23-40c0-9a6d-d287f8a32615"},"_deposit":{"created_by":18,"id":"735","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"735"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00000735","sets":["228:262:4827","39:40"]},"author_link":["100677","100678","100679","100680","100681"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"368","bibliographicPageStart":"357","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":"FPC like product from sardine (Sardinops melanosticta) was prepared using ethanol and n-hexane\nby low temperature treatment. Results showed nice protein content (85%), low water\ncontent (4%), and 1.18% of residual lipids in prepared FPC. Amino acid profile was similar\nto casein and egg. Protein digestibility and amino acid index were higher than casein. Protein\nefficiency ratio was 2.83.\nNo content of lysinoalanine was detected in prepared FPC. FPC samples showed very nice\nfunctional properties, high emulsifying and hydration capacities. Equilibrium moisture\ncontent ranged from 1.25% at 5% RH (relative humidity) to about 19% at 85% RH. After\n10 months of storage at room temperature (vacuum packing with nitrogen) only a slight change\nin specific activity of actomyosin Ca^<+2>-ATPase was detected and total activity expresed as actomysin\nas total Ca^<+2>-ATPase activity was preserved in 26.25%. Thiobarbituric acid number\n(TBA N) was increased during storage.","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":"OOSHIRO, Zentaro","creatorNameLang":"en"},{"creatorName":"大城, 善太郎","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"100677","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MARIO, Perez Won","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"100678","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"AOU, Shunji","creatorNameLang":"en"},{"creatorName":"粟生, 俊治","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"100679","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HAYASHI, Seiichi","creatorNameLang":"en"},{"creatorName":"林, 征一","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"100680","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ITAKURA, Takao","creatorNameLang":"en"},{"creatorName":"板倉, 隆夫","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"100681","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_p357-368.pdf","filesize":[{"value":"963.2 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v30_p357-368.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/735/files/AN00040498_v30_p357-368.pdf"},"version_id":"2a8de92d-a6c1-4cf4-8537-7a107d231932"}]},"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":"Low Temperature Alcohol Treatment of Oily Fish (Sardine) in View to Produce Fish Protein Concentrate (FPC) like Product","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Low Temperature Alcohol Treatment of Oily Fish (Sardine) in View to Produce Fish Protein Concentrate (FPC) like Product","subitem_title_language":"en"},{"subitem_title":"冷溶媒処理魚肉蛋白濃縮物の機能特性","subitem_title_language":"ja"}]},"item_type_id":"7","owner":"18","path":["40","4827"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-05-07"},"publish_date":"2012-05-07","publish_status":"0","recid":"735","relation_version_is_last":true,"title":["Low Temperature Alcohol Treatment of Oily Fish (Sardine) in View to Produce Fish Protein Concentrate (FPC) like Product"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:09:36.569584+00:00"}