{"created":"2023-05-15T16:33:28.497606+00:00","id":5722,"links":{},"metadata":{"_buckets":{"deposit":"21dbef75-2318-41d8-8926-6546d8d2bff0"},"_deposit":{"created_by":2,"id":"5722","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"5722"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00005722","sets":["50:78:79:353"]},"author_link":["24560","24559","24554","24543","24558","24545","24548","24551","24550","24553","24556","24552","24557","24544","24547","24546","24555","24549"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of freezing and thawing on the flesh quality of cultured carp（Cyprinus carpio）during storage in ice"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"35","bibliographicVolumeNumber":"95","bibliographic_titles":[{"bibliographic_title":"長崎大学水産学部研究報告"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"To elucidate the effect of freezing and thawing on the flesh quality of the cultured carp (Cyprinus carpio) during storage in ice, we examined the changes in ATP related compounds (K values %), expressible water (%), breaking strength (N/cm2) and histological observation. During storage in ice, the increasing speed of K value in the freeze-thawing group was 1.6-fold higher than the unfrozen group. In addition, the rate of expressible water in the freeze-thawing group was higher than the unfrozen group through the storage period, implying that the ice crystals produced by frozen were melted and effluxed to extracellular space. The breaking strength after freezing and thawing was lower than that of the unfrozen. Although the breaking strength of the unfrozen group was decreased with storage in ice, the breaking strength of the freeze-thawing group remained at low level until the end of storage period. These results suggest that the freezing and thawing processes deteriorate the flesh quality through the increase in the incresing ratio of K value and expressible water, and a decrease in breaking strength.","subitem_description_type":"Abstract"},{"subitem_description":"本研究では，養殖コイを用いて未凍結群と凍結融解群を作製し，K値，圧出水分，破断強度，氷結晶の形成からみた凍結融解による魚筋肉の品質に及ぼす影響を検討した。未凍結群と凍結融解群のK値40％レベルまでのK値上昇率を求めたところ，凍結融解群は未凍結群よりも平均値レベルで1.6倍高かった。また圧出水分量は，凍結融解群では平均値レベルで常に未凍結群より高値を示し，特に保存初期（氷蔵０日目）では約２倍高かった。これは凍結により生じた氷結晶が融解し，細胞外に流出したためと考えられた。一方で破断強度は，凍結融解群では，保存初期（氷蔵０日目）から平均値レベルで未凍結群の６割程度の低値しか示さず，その後も同程度の低値であった。これは凍結で生じた氷結晶により細胞が破壊された影響によるものと考えられた。以上，本研究から，魚筋肉では凍結融解すると未凍結よりもK値上昇が速くなり，圧出水分が増え，破断強度が低下することが明らかとなった。すなわち，凍結融解した魚筋肉は鮮度低下が速くなるうえ，肉質が軟らかくなるという肉質劣化が起こると考察された。","subitem_description_type":"Abstract"}]},"item_3_description_64":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"長崎大学水産学部研究報告, 95, pp.35-39; 2014","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"24552","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yu, Suoyin"}]},{"nameIdentifiers":[{"nameIdentifier":"24553","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Liang, Jia"}]},{"nameIdentifiers":[{"nameIdentifier":"24554","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Huang, Gengling"}]},{"nameIdentifiers":[{"nameIdentifier":"24555","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Miyazaki, Riho"}]},{"nameIdentifiers":[{"nameIdentifier":"24556","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Wang, Weiting"}]},{"nameIdentifiers":[{"nameIdentifier":"24557","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Zhao, Xianxian"}]},{"nameIdentifiers":[{"nameIdentifier":"24558","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hirasaka, Katsuya"}]},{"nameIdentifiers":[{"nameIdentifier":"24559","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Taniyama, Shigeto"}]},{"nameIdentifiers":[{"nameIdentifier":"24560","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tachibana, Katsuyasu"}]}]},"item_3_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長崎大学水産学部"}]},"item_3_relation_29":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"40020131045","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00178473","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05471427","subitem_source_identifier_type":"ISSN"}]},"item_3_text_62":{"attribute_name":"sortkey","attribute_value_mlt":[{"subitem_text_value":"3"}]},"item_3_text_63":{"attribute_name":"出版者別言語","attribute_value_mlt":[{"subitem_text_value":"The Faculty of Fisheries, Nagasaki University"}]},"item_3_version_type_16":{"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":"兪, 所銀"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"梁, 佳"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"黄, 耿琳"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"宮﨑, 里帆"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"王, 維婷"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"趙, 鮮鮮"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"平坂, 勝也"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"谷山, 茂人"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"橘, 勝康"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-21"}],"displaytype":"detail","filename":"suisan95_35.pdf","filesize":[{"value":"563.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan95_35.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/5722/files/suisan95_35.pdf"},"version_id":"675f8bc9-555d-4e0e-8481-5988d2596201"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"養殖コイ","subitem_subject_scheme":"Other"},{"subitem_subject":"Cultured carp","subitem_subject_scheme":"Other"},{"subitem_subject":"破断強度","subitem_subject_scheme":"Other"},{"subitem_subject":"Breaking strength","subitem_subject_scheme":"Other"},{"subitem_subject":"凍結融解","subitem_subject_scheme":"Other"},{"subitem_subject":"Freezing and thawing","subitem_subject_scheme":"Other"},{"subitem_subject":"Ｋ値","subitem_subject_scheme":"Other"},{"subitem_subject":"K value","subitem_subject_scheme":"Other"},{"subitem_subject":"品質","subitem_subject_scheme":"Other"},{"subitem_subject":"Flesh quality","subitem_subject_scheme":"Other"},{"subitem_subject":"圧出水分","subitem_subject_scheme":"Other"},{"subitem_subject":"Expressible water","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":"凍結融解が養殖コイの氷蔵中における品質に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"凍結融解が養殖コイの氷蔵中における品質に及ぼす影響"}]},"item_type_id":"3","owner":"2","path":["353"],"pubdate":{"attribute_name":"公開日","attribute_value":"2014-10-20"},"publish_date":"2014-10-20","publish_status":"0","recid":"5722","relation_version_is_last":true,"title":["凍結融解が養殖コイの氷蔵中における品質に及ぼす影響"],"weko_creator_id":"2","weko_shared_id":2},"updated":"2023-05-15T22:56:24.383006+00:00"}