{"created":"2023-05-15T16:36:27.136962+00:00","id":9495,"links":{},"metadata":{"_buckets":{"deposit":"c05c2991-5d59-4e9e-9e48-c42e9b198c02"},"_deposit":{"created_by":2,"id":"9495","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"9495"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00009495","sets":["50:78:79:700"]},"author_link":["38334","38337","38336","38332","38335","38333"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Availability and Processing of Minced Meat from Fish in the Production of a Material for Foods -I : Emulsifying Minced Meat from Lizardfish with Chicken-egg"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1989-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"30","bibliographicPageStart":"23","bibliographicVolumeNumber":"65","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":"This study was undertaken to manufacture an emulsified product with high emulsifying ability and emulsion stability by mixing minced meat from lizardfish with chicken-egg and rapeseed oil for better processing. The emulsifying ability and emulsion stability of the products were improved by increasing the amount of oil added, and moreover, the former was improved by increasing the amount of chicken-egg added. The emulsion stability of the products differed depending on the state of the egg added, i.e. the stability of the product with egg-white was highest, consequently, the stability of the product with whole egg was greater than that of the product with egg-yolk. The Hunter whiteness of the products was improved by increasing the amount of oil added. The fishy odor in the product was depressed by increasing the amount of egg and oil added to the meat. From these results, the satisfactory standard ratio of the meat:egg:oil was found to be 100:50:24 for manufacturing the product.","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.65, pp.23-30; 1989","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"38335","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Goto, Shinji"}]},{"nameIdentifiers":[{"nameIdentifier":"38336","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nozaki, Yukinori"}]},{"nameIdentifiers":[{"nameIdentifier":"38337","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Tabata, Yoshiaki"}]}]},"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":"40002770865","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":"後藤, 信治"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野崎, 征宣"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田端, 義明"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-12-22"}],"displaytype":"detail","filename":"suisan65_023.pdf","filesize":[{"value":"637.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan65_023.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/9495/files/suisan65_023.pdf"},"version_id":"7a1dc05d-fd5a-4ea0-a3d1-38a067a6df4a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"エソ","subitem_subject_scheme":"Other"},{"subitem_subject":"lizardfish","subitem_subject_scheme":"Other"},{"subitem_subject":"鶏卵","subitem_subject_scheme":"Other"},{"subitem_subject":"chicken-egg","subitem_subject_scheme":"Other"},{"subitem_subject":"ナタネ油","subitem_subject_scheme":"Other"},{"subitem_subject":"rapeseed oil","subitem_subject_scheme":"Other"},{"subitem_subject":"乳化物","subitem_subject_scheme":"Other"},{"subitem_subject":"emulsified product","subitem_subject_scheme":"Other"},{"subitem_subject":"乳化能","subitem_subject_scheme":"Other"},{"subitem_subject":"emulsifying ability","subitem_subject_scheme":"Other"},{"subitem_subject":"乳化安定性","subitem_subject_scheme":"Other"},{"subitem_subject":"emulsion stability","subitem_subject_scheme":"Other"},{"subitem_subject":"ハンター白度","subitem_subject_scheme":"Other"},{"subitem_subject":"Hunter whiteness","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":"魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について"}]},"item_type_id":"3","owner":"2","path":["700"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-12-25"},"publish_date":"2012-12-25","publish_status":"0","recid":"9495","relation_version_is_last":true,"title":["魚類落し身の利用加工に関する研究-1 : エソ落し身の鶏卵乳化加工について"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T01:44:36.025883+00:00"}