{"created":"2023-07-25T08:08:27.949066+00:00","id":7856,"links":{},"metadata":{"_buckets":{"deposit":"7f0509f0-27a5-435e-a544-fc4643bc834d"},"_deposit":{"created_by":3,"id":"7856","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"7856"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00007856","sets":["228:262:4837"]},"author_link":["122389","122391","4734","122388","122387","122390"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Correlation between the Fresh State before Freezing and the Freshness of Thawed Fish Muscle"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"トウケツマエ ノ センド ガ カイトウギョ センド ニ オヨボス エイキョウ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueNumber":"1","bibliographicPageEnd":"172","bibliographicPageStart":"169","bibliographicVolumeNumber":"20","bibliographic_titles":[{"bibliographic_title":"鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1971-12-25"}]},"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_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ニシモト, ジュンイチ"}]},{"nameIdentifiers":[{}],"names":[{"name":"アオキ, ノブミ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"NISHIMOTO, Junichi"}]},{"nameIdentifiers":[{}],"names":[{"name":"AOKI, Nobumi"}]}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0453087X","subitem_source_identifier_type":"ISSN"}]},"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_text_24":{"attribute_name":"公開者よみ","attribute_value_mlt":[{"subitem_text_value":"カゴシマ ダイガク"}]},"item_7_text_25":{"attribute_name":"公開者別名","attribute_value_mlt":[{"subitem_text_value":"Kagoshima University"}]},"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"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"青木, 伸實"}],"nameIdentifiers":[{}]}]},"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","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v20-1_p169-172.pdf","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"}]},"item_type_id":"7","owner":"3","path":["40","4837"],"pubdate":{"attribute_name":"公開日","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":"3","weko_shared_id":3},"updated":"2024-01-30T05:46:57.095535+00:00"}