{"created":"2023-05-15T16:36:32.621542+00:00","id":9621,"links":{},"metadata":{"_buckets":{"deposit":"b08c8d2b-b23b-4086-9356-8246dd46b7ab"},"_deposit":{"created_by":2,"id":"9621","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"9621"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00009621","sets":["50:78:79:711"]},"author_link":["38933","38938","38934","38936","38935","38937"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Reducing the Content of Salt in Preparing Kamaboko"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"34","bibliographicPageStart":"27","bibliographicVolumeNumber":"63","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":"With a view to reducing the content of salt, i. e. sodium chloride (NaCl) in preparing kamaboko (fish jelly products), influences of potassium chloride (KCl), calcium chloride (CaCl₂) and magnesium chloride (MgCl₂) as substitutes for NaCl on the gel-forming ability of kamaboko and their combined effects with sodium polyphosphate (PP) were examined. The addition of these salts as substitutes for NaCl was within 0.6% for KCl and CaCl₂ (NaCl 2.4%, 20% as a rate of substitution), 1.2% for MgCl₂ (NaCl 1.8%, 40% as a rate of substitution) in fish meat with a comparatively high gel-forming ability and 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in that with a comparatively low gel-forming ability. On the other hand, the addition of MgCl₂ as substitute for NaCl in the presence of PP 0.2% was 0.6% for MgCl₂ (NaCl 2.4%, 20% as a rate of substitution) in other fish meat with a comparatively low gel-forming ability, except for frozen minced meat (e. g. Alaska pollack frozen surimi). The addition to this extent has scarcely influenced the taste of kamaboko.","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.63, pp.27-34; 1988","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"38936","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Fukuda, Koichi"}]},{"nameIdentifiers":[{"nameIdentifier":"38937","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nozaki, Yukinori"}]},{"nameIdentifiers":[{"nameIdentifier":"38938","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":"40002770853","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":"福田, 耕一"}],"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":"suisan63_027.pdf","filesize":[{"value":"731.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan63_027.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/9621/files/suisan63_027.pdf"},"version_id":"28bb1663-fa06-43bf-8814-a997811ca6a2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"かまぼこ","subitem_subject_scheme":"Other"},{"subitem_subject":"kamaboko","subitem_subject_scheme":"Other"},{"subitem_subject":"塩化ナトリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"sodium chloride","subitem_subject_scheme":"Other"},{"subitem_subject":"塩化カリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"potassium chloride","subitem_subject_scheme":"Other"},{"subitem_subject":"塩化カルシウム","subitem_subject_scheme":"Other"},{"subitem_subject":"calcium chloride","subitem_subject_scheme":"Other"},{"subitem_subject":"塩化マグネシウム","subitem_subject_scheme":"Other"},{"subitem_subject":"magnesium chloride","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリリン酸ナトリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"sodium polyphosphate","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":"かまぼこ製造における減塩化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"かまぼこ製造における減塩化について"}]},"item_type_id":"3","owner":"2","path":["711"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-01-18"},"publish_date":"2013-01-18","publish_status":"0","recid":"9621","relation_version_is_last":true,"title":["かまぼこ製造における減塩化について"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T01:41:25.212414+00:00"}