{"created":"2023-07-25T08:02:55.054554+00:00","id":754,"links":{},"metadata":{"_buckets":{"deposit":"b5e44f02-3a70-450d-b143-b3ae1a8f4800"},"_deposit":{"created_by":18,"id":"754","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"754"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00000754","sets":["228:262:4823","39:40"]},"author_link":["100782","100783","100784"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"87","bibliographicPageStart":"83","bibliographicVolumeNumber":"34","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":"1985-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"The effect of superchilled storage (at about -3°C) on freshness of mackerel muscle was\ninvestigated using the K-value and VBN determination. K-value reached 20% after 12 days\nduring storage at -3°C whereas, this value was exceeded after 3 days stored at 0°C and after 52\ndays stored at -10°C. Rate of increase in K-values stored at -3°C was around 3.48 times lower\nthan that stored at 0°C and 4.76 times faster than that stored at -10°C. VBN values during\nsuperchilled storage were found lower than that during frozen storage at -10°C up to day 40.\nFrom these results, it might be possibe that the superchilled storage is adopted in place of\nstorage at 0°C or at frozen storage (-10°C), as a keeping freshness of fish for about two weeks.","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":"NISHIMOTO, Jun-ichi","creatorNameLang":"en"},{"creatorName":"西元, 諄一","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"100782","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SUWETJA, I Ketut","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"100783","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MIKI, Hidemasa","creatorNameLang":"en"},{"creatorName":"御木, 英昌","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"100784","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_v34-1_p83-87.pdf","filesize":[{"value":"343.0 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v34-1_p83-87.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/754/files/AN00040498_v34-1_p83-87.pdf"},"version_id":"1843c068-e28c-49d9-a119-545e074487bc"}]},"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":"Effect of Superchilled Storage on Freshness of Mackerel Muscle","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of Superchilled Storage on Freshness of Mackerel Muscle","subitem_title_language":"en"},{"subitem_title":"スーパーチリングがマサバ筋肉鮮度に及ぼす影響","subitem_title_language":"ja"}]},"item_type_id":"7","owner":"18","path":["40","4823"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-05-07"},"publish_date":"2012-05-07","publish_status":"0","recid":"754","relation_version_is_last":true,"title":["Effect of Superchilled Storage on Freshness of Mackerel Muscle"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:16:06.381018+00:00"}