{"created":"2023-07-25T08:08:38.117688+00:00","id":8071,"links":{},"metadata":{"_buckets":{"deposit":"782eefca-aa9f-4faf-a56a-b5e5dd825bd9"},"_deposit":{"created_by":3,"id":"8071","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"8071"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00008071","sets":["228:262:4608"]},"author_link":["104057","104059","104060","4734","104058","104062","104063","104061","4736"],"item_7_alternative_title_18":{"attribute_name":"別言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Relationship of Viscosity and Gel-Strength of Salted Homogenates of Rinsed Fish-Muscles to its Kamaboko Forming Capacity"}]},"item_7_alternative_title_19":{"attribute_name":"タイトルよみ","attribute_value_mlt":[{"subitem_alternative_title":"ミズサラシ ギョニク ノ カエン ホモジネート ノ ゾル ネンド オヨビ ゲル キョウド ト カマボコ ケイセイノウ トノ カンケイ"}]},"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicPageEnd":"101","bibliographicPageStart":"93","bibliographicVolumeNumber":"40","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":"1991-12-25"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"In order to simplify the measurement of Kamaboko forming capacity of fish muscle, the relationship of jelly strength (JS) of Kamaboko gel (KG) to viscosity of homogenate sol (HS) and to JS of heat induced homogenate-gel (HG) prepared from rinsed fish-muscle with the use of a blender was investigated. The results may be summarized as follows: (1) Coefficients of correlation (r) between viscosities of HS and JS values of KG were very high (r=0.86~0.99). Different regression equations were obtained for various fish species. (2) The coefficient of correlation between JS values of HG and KG was very high (r=0.97) as a natural result. However, a single regression line was obtained through all fish species of samples. (3) Deviations in the viscosity values of HS and JS of HG were lower than that of KG. Accordingly, such properties of HS and HG will be useful to simplify the determination of Kamaboko forming capacity of rinsed fish-muscles.","subitem_description_type":"Other"},{"subitem_description":"9魚種の水晒肉から,泡立防止ブレンダーを用いて加塩ホモジネート(HS)とその加熱ゲル(HG)を調製し,HSの粘度およびHGのゲル強度からかまぼこ形成能の推定を検討した。その結果,(1)各魚種HSの粘度とかまぼこゲル(KG)のゼリー強度(JS)との間に高い相関(r=0.86~0.99, p<0.05)があり,各魚種毎に勾配が異なる回帰直線が得られた。(2)HGとKGとのJSの関係は,当然ながら高い相関(r=0.97, p<0.05)が認められ,全魚種を通して一本の回帰直線が得られた。(3)各調製試料の均質性は,HSがKGよりJSや粘度などの測定値のバラツキが小さくて優れ,調製法もHSの方が簡便であった。以上より,魚肉のかまぼこ形成能はかまぼこゲルを直接作ることなく,ブレンダーで調製した魚肉ゾルの粘度またはそれを加熱して得られるホモジネートゲルのゲル強度から推定可能と考えられた。一方,魚肉ゾルの粘度から魚肉のゲル形成能や,鮮度などの品質判定を行なうには,水分や塩濃度の他に魚肉タンパク質の組成および変性度と粘度との関係を今後さらに詳しく検討する必要がある。","subitem_description_type":"Other"}]},"item_7_full_name_2":{"attribute_name":"著者よみ","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"ミキ, ヒデマサ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ニシモト, ジュンイチ"}]},{"nameIdentifiers":[{}],"names":[{"name":"オオタ, フユオ"}]}]},"item_7_full_name_3":{"attribute_name":"別言語の著者","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"MIKI, Hidemasa"}]},{"nameIdentifiers":[{}],"names":[{"name":"NISHIMOTO, Jun-ichi"}]},{"nameIdentifiers":[{}],"names":[{"name":"OHTA, Fuyuo"}]}]},"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":"667","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":"御木, 英昌"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"西元, 諄一"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"太田, 冬雄"}],"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_v40_p93-101.pdf","filesize":[{"value":"639.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN00040498_v40_p93-101.pdf","url":"https://ir.kagoshima-u.ac.jp/record/8071/files/AN00040498_v40_p93-101.pdf"},"version_id":"ec4b2c30-73af-4838-b928-aa691daa3f72"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Fish muscle","subitem_subject_scheme":"Other"},{"subitem_subject":"homogenate","subitem_subject_scheme":"Other"},{"subitem_subject":"viscosity","subitem_subject_scheme":"Other"},{"subitem_subject":"gel strength","subitem_subject_scheme":"Other"}]},"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":"水晒魚肉の加塩ホモジネートのゾル粘度およびゲル強度とかまぼこ形成能との関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水晒魚肉の加塩ホモジネートのゾル粘度およびゲル強度とかまぼこ形成能との関係"}]},"item_type_id":"7","owner":"3","path":["40","4608"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-05-01"},"publish_date":"2015-05-01","publish_status":"0","recid":"8071","relation_version_is_last":true,"title":["水晒魚肉の加塩ホモジネートのゾル粘度およびゲル強度とかまぼこ形成能との関係"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2024-01-30T05:44:34.527379+00:00"}