{"created":"2023-07-25T08:02:54.835290+00:00","id":749,"links":{},"metadata":{"_buckets":{"deposit":"70d584a9-a6dc-4207-bcee-cb9c6d358e73"},"_deposit":{"created_by":18,"id":"749","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"749"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00000749","sets":["228:262:4834","39:40"]},"author_link":["4734"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1974-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"161","bibliographicPageStart":"155","bibliographicVolumeNumber":"23","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":"1974-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In order to study the relationship between the thawing time and the fish muscle freshness after thawing, observations were carried out after the frozen fish muscle was kept at various ambient temperatures in air. The results were as follows: 1．Marked correlation was shown between thawing time and K-value of thawed fish muscle calculated at lower ambient temperatures (0.5 and 10°C). And fairly good correlation was shown between these two when the temperature of the fish muscle at the centre rose up to 0°C and higher correlation was noted at the time when it rose from 0°C further to 15 and 20°C. 2. High correlations were shown between thawing time and the amount of VBN in the thawed fish muscle at various ambient temperatures in air. 3. The freshness of the thawed fish muscle may reasonably be estimated by the regression line of the relation mentioned above.","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":"西元, 諄一","creatorNameLang":"ja"},{"creatorName":"NISHIMOTO, Junichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4734","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030041693","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"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_v23_p155-161.pdf","filesize":[{"value":"2.7 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v23_p155-161.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/749/files/AN00040498_v23_p155-161.pdf"},"version_id":"51e8c285-2c8b-4d3e-ab35-2722cffb72ca"}]},"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":"静止空気解凍における凍結魚体温度上昇時間と鮮度との関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"静止空気解凍における凍結魚体温度上昇時間と鮮度との関係","subitem_title_language":"ja"},{"subitem_title":"Relationship between the Thawing-time of Frozen Fish Muscle and its Freshness after Thawing","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4834"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-17"},"publish_date":"2015-06-17","publish_status":"0","recid":"749","relation_version_is_last":true,"title":["静止空気解凍における凍結魚体温度上昇時間と鮮度との関係"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:16:03.837045+00:00"}