{"created":"2023-07-25T08:08:27.949066+00:00","id":7856,"links":{},"metadata":{"_buckets":{"deposit":"7f0509f0-27a5-435e-a544-fc4643bc834d"},"_deposit":{"created_by":18,"id":"7856","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"7856"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00007856","sets":["228:262:4837","39:40"]},"author_link":["4734","122387"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1971-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"172","bibliographicPageStart":"169","bibliographicVolumeNumber":"20","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":"1971-12-25","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In the thawing at 0°C of frozen horse mackerel, which has been alive before freezing, \nK-value was about 2.6 times greater compared with it before thawing, and in case of higher temperature than former, it was about 1.7 times. VBN-increase was observed slightly large at the thawing of 0°C in comparison with the thawing at higher temperature than 0°C, while in the similar examination using market sample, the increase of K-value was markedly poor, whereas the increase of VBN was identified with the living sample. The K-value is large in the thawing of living fish as described above, however, since the value at bigining is extremely low, such thawing being suitable to get a nice fresh muscle (“sashimi”), therefore, it is assumed that, in general, in the thawing process, it is preferable to thaw by rapidly and high temperature.","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":" "}]},{"creatorNames":[{"creatorName":"青木, 伸實","creatorNameLang":"ja"},{"creatorName":"AOKI, Nobumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"122387","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":"2016-10-28"}],"displaytype":"detail","filename":"AN00040498_v20-1_p169-172.pdf","filesize":[{"value":"355.5 kB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00040498_v20-1_p169-172.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/7856/files/AN00040498_v20-1_p169-172.pdf"},"version_id":"6bb9a3c7-63c9-47d5-a0ae-962b69cf077d"}]},"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":"凍結前の鮮度が解凍魚鮮度に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"凍結前の鮮度が解凍魚鮮度に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"Correlation between the Fresh State before Freezing and the Freshness of Thawed Fish Muscle","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["40","4837"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-18"},"publish_date":"2015-06-18","publish_status":"0","recid":"7856","relation_version_is_last":true,"title":["凍結前の鮮度が解凍魚鮮度に及ぼす影響"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-07-30T01:12:56.683190+00:00"}