{"created":"2024-05-17T09:22:09.584275+00:00","id":2005066,"links":{},"metadata":{"_buckets":{"deposit":"6255bbdb-f381-48c4-b3c1-cf041ddfc668"},"_deposit":{"created_by":10,"id":"2005066","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005066"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005066","sets":["12:14:1716951205920"]},"author_link":["3385","3386"],"control_number":"2005066","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1955-11","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"9","bibliographicPageEnd":"86","bibliographicPageStart":"78","bibliographicVolumeNumber":"7","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":"The peroxide-value of the extracted fish oil is less reliable to estimate the degree of rancidity of the oil in the fish flesh, because peroxide-values are variable. (7) Here are studied the effectivenesses of the several antioxidants with or without synergist on the rancidity of the fish oil in contact with fat-extracted fish meal by measuring the quantities of the oxygen absorbed by this system, using the Warburg manometric apparatus. The effectivenesses of the antioxidants in decreasing order were : Sustane, Sustane 3F, N.D.G.A., Antioxidant Compound, Isoamyl-gallate, Isoamylgallate (80%) + Citric acid (20%), Ethyl protocatechuate. Differences between the quantities of oxygen absorbed by the fish oils in contact with raw and boiled sardine homogenations, and also the effect of the NaCl concentrations upon them were studied. In contact with the raw sardine, there occured extreme lipoxidase-catalyzed oxidation, and NaCl acts a role according to its concentration in this system. On the other side with the boiled one, there occured only catalytic autoxidation. These antioxidants were effective also on the lipoxidase-catalyzed oxidation of the fish oil, and their effectivenesses were the sane as those in before.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"1. 酸素吸収量の測定が,魚肉中の油脂に対する酸化防止剤及びそのsynergistの効力判定に関しては過酸化物態酸素量の測定によるよりもより適すると考えて,此の方法によって各種防酸化剤の効力を比較した。2. 生鮮魚肉及び煮熱魚肉に接触する負油の酸化状態及び之に対する食塩の影響を明らかにした。3. 供試防酸化剤は,魚肉に接触する魚油の自己酸化及び酵素系による酸化の何れに対しても有効であったがその効力の順位は 大約 Sustane >Sustane 3F > N.D.G.A. > Antioxidant Compound > Isoamyl-gallate > Isoamyl-gallate (80%) + Citric acid (20%) > Ethyl-protocatechuate であった。","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 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_0702","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/2010841445","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５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５報）","subitem_title_language":"ja"},{"subitem_title":"Studies on the Prevention of Reddish Discoloration of Fish-Products (V)","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":"2005066","relation_version_is_last":true,"title":["水産製品の油焼け防止に関する研究（第５報）"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-05-27T02:13:20.228961+00:00"}