{"created":"2023-05-15T16:36:33.469516+00:00","id":9641,"links":{},"metadata":{"_buckets":{"deposit":"89452fe4-e95c-48e8-befe-66b9173d2a11"},"_deposit":{"created_by":2,"id":"9641","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"9641"},"status":"published"},"_oai":{"id":"oai:nagasaki-u.repo.nii.ac.jp:00009641","sets":["50:78:79:714"]},"author_link":["39015","39018","39017","39016"],"item_3_alternative_title_19":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Influence of Sodium L-Glutamate on the State of Hydrated Water and the Thermal Stability of Fish Myofibrils"}]},"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1987-11","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"28","bibliographicPageStart":"23","bibliographicVolumeNumber":"62","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":"Carp myofibrils (Mf) were added with various concentrations of sodium Lglutamate (Na-Glu), and examinations were made of the relationship between added concentrations of Na-Glu and bound water content in Mf or thermal stability with the rate constant (kD) for inactivation of myofibrillar Ca-ATPase as an index of the Mf in quality. At the concentration range used in this study, bound water content in Mf showed higher values for the addition of Na-Glu than no-additive Mf (control); it was gradually increased with an increase in concentration of Na-Glu, and reached the peak at the concentration of 2.0 mol, being slowly decreased at higher concentrations. Log kD for Mf was always smaller for the addition of Na-Glu than control; it was gradually decreased with an increase in concentration of Na-Glu, and reached the peak (highest thermal stability ) at the concentration of 2.0 mol, being slowly increased at higher concentrations. Some correlation was recognized to exist between bound water content in Mf and its thermal stability.","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.62, pp.23-28; 1987","subitem_description_type":"Other"}]},"item_3_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"39017","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nozaki, Yukinori"}]},{"nameIdentifiers":[{"nameIdentifier":"39018","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":"40002770846","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":[{"nameIdentifier":"39015","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"田端, 義明"}],"nameIdentifiers":[{"nameIdentifier":"39016","nameIdentifierScheme":"WEKO"}]}]},"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":"suisan62_023.pdf","filesize":[{"value":"477.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"suisan62_023.pdf","url":"https://nagasaki-u.repo.nii.ac.jp/record/9641/files/suisan62_023.pdf"},"version_id":"b24950c9-a9a9-4115-ad97-80eebc721935"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"グルタミン酸ナトリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"sodium L-glutamate","subitem_subject_scheme":"Other"},{"subitem_subject":"熱安定性","subitem_subject_scheme":"Other"},{"subitem_subject":"thermal stability","subitem_subject_scheme":"Other"},{"subitem_subject":"結合水","subitem_subject_scheme":"Other"},{"subitem_subject":"bound water","subitem_subject_scheme":"Other"},{"subitem_subject":"魚類筋原繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"fish myofibrils","subitem_subject_scheme":"Other"},{"subitem_subject":"筋原繊維","subitem_subject_scheme":"Other"},{"subitem_subject":"Ca-ATPase","subitem_subject_scheme":"Other"},{"subitem_subject":"活性","subitem_subject_scheme":"Other"},{"subitem_subject":"myofibrillar Ca-ATPase activity","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":"魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響"}]},"item_type_id":"3","owner":"2","path":["714"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-01-21"},"publish_date":"2013-01-21","publish_status":"0","recid":"9641","relation_version_is_last":true,"title":["魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-16T01:40:57.828880+00:00"}