{"created":"2023-05-15T16:35:26.144856+00:00","id":8325,"links":{},"metadata":{"_buckets":{"deposit":"b56427b5-6004-4838-93d0-bdbebeaa7b7d"},"_deposit":{"created_by":2,"id":"8325","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"8325"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00008325","sets":["50:78:79:610"]},"author_link":["33954","33955","33956","33957"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Lipid Change of Fish Meat Stored at Cold Storage―III Difference of Outer Layer from Inner Portion"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1972-08","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"80","bibliographicPageStart":"75","bibliographicVolumeNumber":"33","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":"Storing ground ordinary muscle of mackerel at 0℃, we investigated the daily changes of lipids in outer layer and inner portion, separately, and obtained the following results: 1) Outer layer:-POV, COV, TBA Values and conjugated diene fatty acid contents in lipid increased remarkably for a few days, and reached maxima after 8 days in the specimen without antiseptics and 14 days in that with antiseptics. Inner portion:-Lipid changes were hardly recognized whereas TBA values slightly incereased. 2) Phosphorus contents decreased both in outer layer and inner portion. Decreasing rate was far higher in outer layer than in inner portion and was higher in the specimen without antiseptics than in that with antiseptics. 3) FFA contents in lipid remained nearly constant for 8 days and commenced rapid increase thereafter. Eut the beginning of increase was earlier in inner portion than in outer layer and was earlier in the specimen without antiseptics than in that with antiseptics.","subitem_description_type":"Abstract"},{"subitem_description":"防腐剤添加および無添加㵢潰サバ肉も0℃付近に貯蔵し,その外層および内部における脂質の変化を経日的にしらべた。1) POV,COV,TBA値および共役ジエン酸量はともに外層では貯蔵初期に急激に増加し,その後防腐剤無添加試料では8日目付近,添加試料では14日目付近を境として減少した。これに対して内部では,TBA値は多少の増加が見られたが,他のものについてはほとんど変化は見られなかった。2) リン量は外層および内部ともに減少するが,外層は内部に比較し減少の割合が著しく大きく,また防腐剤無添加試料は添加試料より減少の割合が大きかった。3) FFA量は貯蔵時8日目までは余り変化は見られず,8日日を境として急激に増加し始めたが,増加開始の時期は内部は外層より,防腐剤無添加試料は添加試料より早かった。","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.33, pp.75-80; 1972","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"33956","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Morii, Hideaki"}]},{"nameIdentifiers":[{"nameIdentifier":"33957","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":"40018180904","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":"森井, 秀昭"}],"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":"suisan33_075.pdf","filesize":[{"value":"270.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan33_075.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/8325/files/suisan33_075.pdf"},"version_id":"c7af4ca1-8e34-4f59-8209-82b1eea6b4f6"}]},"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":"魚肉低温貯蔵中における脂質の変化―III : 㵢潰サバ肉の外層および内部による差異","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚肉低温貯蔵中における脂質の変化―III : 㵢潰サバ肉の外層および内部による差異"}]},"item_type_id":"3","owner":"2","path":["610"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-03-25"},"publish_date":"2013-03-25","publish_status":"0","recid":"8325","relation_version_is_last":true,"title":["魚肉低温貯蔵中における脂質の変化―III : 㵢潰サバ肉の外層および内部による差異"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T02:07:48.583555+00:00"}