{"created":"2023-05-15T16:34:25.238450+00:00","id":7011,"links":{},"metadata":{"_buckets":{"deposit":"c0aaf673-f1a2-4a24-b576-f8f4c154192c"},"_deposit":{"created_by":2,"id":"7011","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"7011"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00007011","sets":["50:51"]},"author_link":["29685","29674","29676","29677","29679","29682","29672","29683","29678","29686","29668","29671","29675","29670","29681","29673","29684","29680","29669","29667"],"item_2_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"A comparison of the color change of dark muscle in cultured Seriola Cuvier (yellowtail, greater amberjack and goldstriped amberjack) during storage"}]},"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-05-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"421","bibliographicPageStart":"416","bibliographicVolumeNumber":"79","bibliographic_titles":[{"bibliographic_title":"日本水産学会誌"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ブリ属 3 種の保存中における血合筋の肉色変化を比較検討した。各魚種を即殺後，23℃ と 4℃ で保存したところ，カンパチ，ヒラマサよりブリ血合筋の a*値は大きく減少し，肉眼的変化も早かった。各魚種の L*値と b*値には明瞭な変化の違いを認めなかった。ブリ血合筋ミオグロビンのメト化の進行と過酸化脂質の上昇は他 2 種より顕著であった。ブリのミオグロビン含量は他 2 種と比較して低く，ビタミン C は中位に，ビタミン E は少ない傾向にあった。ブリ血合筋の褐変進行が速いのは，ビタミン E 含量の多寡が影響する可能性が考えられた。","subitem_description_type":"Abstract"},{"subitem_description":"The dark muscle of cultured Seriola Cuvier (yellowtail, greater amberjack, goldstriped amberjack) was studied for the purpose of comparing the color change of dark muscle during storage at 23℃ and 4℃. The color value (L*, a* and b*), formation of metmyoglobin (MetMb) and formation of thiobarbituric acid reactive substances (TBARS) were measured during storage. Furthermore, the contents of myoglobin, vitamin C and vitamin E of dark muscle in three species were also measured just after killing. The decrease of a* value and the high relative absorbance ratio by MetMb formation, and the increase of TBARS during both storage conditions were observed more prominently in yellowtail than in the other species. The smallest contents of myoglobin and vitamin E and medium contents of vitamin C were found in yellowtail. These results suggest that low vitamin E content might influence faster color deterioration of the dark muscle in yellowtail than other Seriola.","subitem_description_type":"Abstract"}]},"item_2_description_63":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"日本水産学会誌, 79(3), pp.416-421; 2013","subitem_description_type":"Other"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"29677","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Liang, Jia"}]},{"nameIdentifiers":[{"nameIdentifier":"29678","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Xiao, Ning"}]},{"nameIdentifiers":[{"nameIdentifier":"29679","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tani, Wataru"}]},{"nameIdentifiers":[{"nameIdentifier":"29680","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yoshida, Aasami"}]},{"nameIdentifiers":[{"nameIdentifier":"29681","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Arai, Hirofumi"}]},{"nameIdentifiers":[{"nameIdentifier":"29682","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Takeshita, Satoshi"}]},{"nameIdentifiers":[{"nameIdentifier":"29683","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hamada, Yuki"}]},{"nameIdentifiers":[{"nameIdentifier":"29684","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Murata, Masakazu"}]},{"nameIdentifiers":[{"nameIdentifier":"29685","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Taniyama, Shigeto"}]},{"nameIdentifiers":[{"nameIdentifier":"29686","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tachibana, Katsuyasu"}]}]},"item_2_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本水産学会"}]},"item_2_rights_13":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2013 公益社団法人　日本水産学会"}]},"item_2_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00193422","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"00215392","subitem_source_identifier_type":"ISSN"}]},"item_2_text_62":{"attribute_name":"出版者別言語","attribute_value_mlt":[{"subitem_text_value":"Japanese Society of Fisheries Science"}]},"item_2_version_type_16":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_ab4af688f83e57aa","subitem_version_type":"AM"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"梁, 佳"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"肖, 寧"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"谷, 渉"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉田, 朝美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"新井, 博文"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"竹下, 哲史"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"濱田, 友貴"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村田, 昌一"}],"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":"NSG79_416.pdf","filesize":[{"value":"560.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"NSG79_416.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/7011/files/NSG79_416.pdf"},"version_id":"76b63c80-b9ae-4c34-bedc-09bff376c610"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"過酸化脂質","subitem_subject_scheme":"Other"},{"subitem_subject":"感覚色度","subitem_subject_scheme":"Other"},{"subitem_subject":"カンパチ","subitem_subject_scheme":"Other"},{"subitem_subject":"血合筋","subitem_subject_scheme":"Other"},{"subitem_subject":"肉色変化","subitem_subject_scheme":"Other"},{"subitem_subject":"ヒラマサ","subitem_subject_scheme":"Other"},{"subitem_subject":"ミオグロビン","subitem_subject_scheme":"Other"},{"subitem_subject":"養殖ブリ属","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":"journal 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