{"created":"2024-05-17T09:21:31.794957+00:00","id":2005039,"links":{},"metadata":{"_buckets":{"deposit":"eb1dc163-4017-449b-b7d1-2d1585ff9ecd"},"_deposit":{"created_by":10,"id":"2005039","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005039"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005039","sets":["12:14:1716951205920"]},"author_link":["3385","3386"],"control_number":"2005039","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1952-10","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"4","bibliographicPageEnd":"43","bibliographicPageStart":"40","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":"According several reports and our experiments it was recognized that the reddish discoloration of fish-products occur when somewhat oxidized fatty acids of the fish oil were in contact with the basic nitrogen, and in these discolored fatty acids there were found out considerable amounts of nitrogen in proportion to these color densities, and these nitrogen were not able to remove by saponification and treating with mineral acids. On the other hand, proportionally to oxidation, petroleum-ether insoluble black oxidized acids are separated from oxidized fish-oils by saponification and treating with mineral acids. Two petroleum-ether insoluble oxidized acids prepared by treating same oxidized methyl ester of sardine-oil fatty acids with alcoholic potassium hydroxide and alcoholic ammonia were apparently different in several properties, namely color densities, iodine values and etc. Considerable differences in I. V., S. V., Acetyl V. color density and containing nitrogen were detected in the ammonia and methylamine treated methyl ester of sardine-oil fatty acids.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"1) 油焼けした魚油から分離した着色脂肪酸中に含有されるNは鹼化及び鉱酸処理によっては除き得ない。卽ち何等かの形で結合しているものと考えられる。2) 酸化魚油より鹼化及び鉱酸処理によって分離される石油エーテル不溶性酸化酸と,酸化魚油をNH₃と処理して得られる石油ェーテル不溶性脂肪酸とは二,三の点で異る性質を有する。3) アンモニアとメチルアミンとを同様に魚油に吸入させた場合を比較するとメチルアミンの場合はアンモニアに倍する赤褐色調を呈し,且つその含N量も同様である。","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 Laboratory","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"nai_k_0207","subitem_relation_type_select":"Local"}}]},"item_10002_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"日本農学文献記事索引(agriknowledge)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://agriknowledge.affrc.go.jp/RN/2010841405","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"item_10002_source_id_11","attribute_value_mlt":[{"subitem_source_identifier":"AN00176718","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"0497-5022","subitem_source_identifier_type":"PISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tsuruga, Hanato","creatorNameLang":"en","creatorNameType":"Personal"},{"creatorName":"敦賀, 花人","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"ツルガ, ハナト","creatorNameLang":"ja-Kana","creatorNameType":"Personal"}],"familyNames":[{"familyName":"Tsuruga","familyNameLang":"en"},{"familyName":"敦賀","familyNameLang":"ja"},{"familyName":"ツルガ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Hanato","givenNameLang":"en"},{"givenName":"花人","givenNameLang":"ja"},{"givenName":"ハナト","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3385","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nitta, Tadao","creatorNameLang":"en","creatorNameType":"Personal"},{"creatorName":"新田, 忠雄","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"ニッタ, タダオ","creatorNameLang":"ja-Kana","creatorNameType":"Personal"}],"familyNames":[{"familyName":"Nitta","familyNameLang":"en"},{"familyName":"新田","familyNameLang":"ja"},{"familyName":"ニッタ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Tadao","givenNameLang":"en"},{"givenName":"忠雄","givenNameLang":"ja"},{"givenName":"タダオ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3386","nameIdentifierScheme":"WEKO"}]}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"水産製品の油焼け防止に関する研究(第2報）","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水産製品の油焼け防止に関する研究(第2報）","subitem_title_language":"ja"},{"subitem_title":"Studies on the Prevention of Reddish Discoloration of Fish-Products","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":"2005039","relation_version_is_last":true,"title":["水産製品の油焼け防止に関する研究(第2報）"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-05-26T01:37:05.839580+00:00"}