{"created":"2023-05-15T16:35:10.689225+00:00","id":8054,"links":{},"metadata":{"_buckets":{"deposit":"2a3f5d5d-38c2-4882-8b58-a74440b43ff8"},"_deposit":{"created_by":2,"id":"8054","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"8054"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00008054","sets":["50:78:79:580"]},"author_link":["33001","33004","33000","33003","33002","33005"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Icing or Freezing Preservation of Lizard Fish (Saurida elongata) for Kamaboko Material"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1975-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"34","bibliographicPageStart":"29","bibliographicVolumeNumber":"40","bibliographic_titles":[{"bibliographic_title":"長崎大学水産学部研究報告"},{"bibliographic_title":"Bulletin of the Faculty of Fisheries, Nagasaki University","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"For Kamaboko material, we preserved lizard fish (Saurida elongata) in iced or frozen state, and other lizard fish (Saurida undosquamis) in iced state. We recogniged the following effects: 1) The available term of icing preservation was within a week for both lizard fishes. 2) When the fishes turned unadaptable for Kamaboko material, volatile basic nitrogen level reached 30 mg % of iced fishes. 3) The \"ashi\" (elasticity) of Kamaboko and the total activity of actomyosin Ca2+-ATPase showed a tendency to decrease during freezing preservation. However, a tendency to increase was also observed in some specimens.","subitem_description_type":"Abstract"},{"subitem_description":"かまぼこ製造を目的として,トカゲエソの冷蔵(氷蔵および凍結貯蔵)およびマエソの氷蔵を行ない,次の結果を得た。1) トカゲエソおよびマエソともに,かまぼこ原料を目的とする氷蔵の有効期間は1週間以内であった。2) 氷蔵においては,原料魚がかまぼこ調製に不適当となる時点で,VBNはほぼ30mg%に達した。また,マエソのみについて測定されたDMA-Nは,その時点で4.7mg%であった。3) 凍結貯蔵においては,貯蔵期間の延長とともにかまぼこの\"あし\"およびアクトミオシンCa2+-ATPase全活性は低下する傾向がみられるが,時には逆に上昇する場合がみられた。","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, v.40, pp.29-34; 1975","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"33003","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nozaki, Yukinori"}]},{"nameIdentifiers":[{"nameIdentifier":"33004","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tabata, Yoshiaki"}]},{"nameIdentifiers":[{"nameIdentifier":"33005","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kanazu, Ryoichi"}]}]},"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":"40002770711","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_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":"野崎, 征宣"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田端, 義明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"金津, 良一"}],"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":"suisan40_029.pdf","filesize":[{"value":"404.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan40_029.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/8054/files/suisan40_029.pdf"},"version_id":"aef8000d-b827-4d5c-b5a2-db9d4d29c4f4"}]},"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":"かまぼこ原料を目的とするトカゲエソの冷蔵","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"かまぼこ原料を目的とするトカゲエソの冷蔵"}]},"item_type_id":"3","owner":"2","path":["580"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-02-21"},"publish_date":"2013-02-21","publish_status":"0","recid":"8054","relation_version_is_last":true,"title":["かまぼこ原料を目的とするトカゲエソの冷蔵"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T02:13:17.766688+00:00"}