{"created":"2024-05-17T09:21:29.083506+00:00","id":2005037,"links":{},"metadata":{"_buckets":{"deposit":"d4b9b2dd-70ce-41e4-9d89-33ef5b825e2e"},"_deposit":{"created_by":10,"id":"2005037","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005037"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005037","sets":["12:14:1716951205920"]},"author_link":["3385","3386","3387","3388"],"control_number":"2005037","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1952-10","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"5","bibliographicPageEnd":"38","bibliographicPageStart":"34","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"内海区水産研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Naikai Regional Fisheries Research Laboratory","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Reddish discoloration of fish-products are attributed only by some unsaturated fatty acids in the several components of fish-oil, and these oxidative products - the precursor of the discoloration products - may be the early oxidative products. Hydrogenated sardine-oil which Iodine value is below 80 could not develop the discoloration in our experiments. The other side, in the components of fish-muscle, not only the volatile basic nitrogen but the other basic nitrogen may affect on this phenomenon.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"1. 脱脂煮干鰮粉末に被験魚油を吸着させて40℃に保存そのペンゼン抽出液を比色する方法で油焼けに就て実験した。2. 魚油成分中油焼けに関与するものはその不飽和脂肪酸であって,色素,不鹼化物成分及びグリセリンはあづからない様である。沃素価80以下の水添鰮油は此の試験方法では油焼けを起さなかった。3. 硬化程度を種々変えた水添鰮油を吸着させた魚粉中の揮発性塩基性窒素のみならず,水溶性,アミノ態,燐タングステン酸沈澱態窒素の変化が見られた。4. 空気吹込による酸化及び酸化重合の程度を種々変えた鰮油を吸着させた試料は時間の経過に応じて特異的に発色し結局1日後には未吹込酸化の原鰮油が発色最も著しく以下酸化程度大なるに従って発色が減じていた。5. 以上の結果から或る程度の不飽和脂肪酸の過酸化物乃至その酸化,分解或いは重合物に揮発性のみならず塩基性の窒素が作用する時油焼けが起ることを推論した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"内海区水産研究所","subitem_publisher_language":"ja"},{"subitem_publisher":"Naikai Regional Fisheries Research 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(I)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1716951205920"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-05-17"},"publish_date":"2024-05-17","publish_status":"0","recid":"2005037","relation_version_is_last":true,"title":["水産製品の油焼け防止に関する研究(第1報）"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-05-26T01:18:10.023772+00:00"}