{"created":"2024-05-23T02:52:07.051278+00:00","id":2005335,"links":{},"metadata":{"_buckets":{"deposit":"75ce9117-916a-4355-a1f6-9f2d7daa09bc"},"_deposit":{"created_by":10,"id":"2005335","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2005335"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02005335","sets":["12:14:1716951104833"]},"author_link":["3825","2690","3856","3826"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1985-02-28","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"6","bibliographicPageEnd":"28","bibliographicPageStart":"23","bibliographicVolumeNumber":"115","bibliographic_titles":[{"bibliographic_title":"東海区水産研究所研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Tokai Regional Fisheries Research Laboratory","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Salted dried product, bottled product and Kamaboko(fish cake) was prepared from ordinary meat of Alopias pelagicus (Onagazame) before and after storage at 5°C for 3 and 7 days. 1) Throughout 7 days storage at 5°C, chemical components of raw meat remained unchanged. Therefore, the quality of each product was not affected by the storage period. 2) Salted dried product was processed by intermittent artificial drying. (i) Decomposition of urea and TMAO and increase of volatile base was not recognized in the course of processing. (ii) Judging from the results of organoleptic test on the taste, odor and texture of product, it seemed to be a useful raw material for salted dried product. 3) Bottled product was processed by usual method. (i) In the course of processing, thermal decomposition of urea and TMAO, and increase of volatile bases (NH₃, TMA), sulfur compounds (H₂S, dimethyl sulfide) and acetic acid was recognized. (ii) Judging from the above result, it seemed to be an unsuitable raw material for products where heating at high temperature is required(sterilization temp. 115°C, 1 hr.). 4) Kamaboko was processed by usual method. (i) By rinsing 3 times with 5 times the volume of fresh water, about 96% of urea and 97% of TMAO was removed from the minced meat. (ii) Low temperature suwari (setting; 5℃, 20hr.) was more effective for strengthening the ashi (elasticity) than high temperature suwari (30°C, 1 hr.). (ⅲ) Judging from the results of organoleptic test and chemical analysis of product, it seemed to be a useful raw material for Kamaboko.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東海区水産研究所","subitem_publisher_language":"ja"},{"subitem_publisher":"Tokai 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":"tokai_k_115_23","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/2010824090","subitem_relation_type_select":"URI"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00156834","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0040-8859","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":"Nakamura, Kunisuke","creatorNameLang":"en"},{"creatorName":"中村, 邦典","creatorNameLang":"ja"},{"creatorName":"ナカムラ, クニスケ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Nakamura","familyNameLang":"en"},{"familyName":"中村","familyNameLang":"ja"},{"familyName":"ナカムラ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Kunisuke","givenNameLang":"en"},{"givenName":"邦典","givenNameLang":"ja"},{"givenName":"クニスケ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3825","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Iida, Haruka","creatorNameLang":"en","creatorNameType":"Organizational"},{"creatorName":"飯田, 遙","creatorNameLang":"ja"},{"creatorName":"イイダ, ハルカ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Iida","familyNameLang":"en"},{"familyName":"飯田","familyNameLang":"ja"},{"familyName":"イイダ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Haruka","givenNameLang":"en"},{"givenName":"遙","givenNameLang":"ja"},{"givenName":"ハルカ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2690","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura, Koji","creatorNameLang":"en"},{"creatorName":"中村, 弘二","creatorNameLang":"ja"},{"creatorName":"ナカムラ, コウジ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Nakamura","familyNameLang":"en"},{"familyName":"中村","familyNameLang":"ja"},{"familyName":"ナカムラ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Koji","givenNameLang":"en"},{"givenName":"弘二","givenNameLang":"ja"},{"givenName":"コウジ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3856","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ishikawa, Senji","creatorNameLang":"en"},{"creatorName":"石川, 宣次","creatorNameLang":"ja"},{"creatorName":"イシカワ, センジ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Ishikawa","familyNameLang":"en"},{"familyName":"石川","familyNameLang":"ja"},{"familyName":"イシカワ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Senji","givenNameLang":"en"},{"givenName":"宣次","givenNameLang":"ja"},{"givenName":"センジ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3826","nameIdentifierScheme":"WEKO"}]}]},"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":"サメ肉から試作した加工品の品質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"サメ肉から試作した加工品の品質","subitem_title_language":"ja"},{"subitem_title":"Qualities of Products Prepared From Shark Meat","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1716951104833"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-05-22"},"publish_date":"2024-05-22","publish_status":"0","recid":"2005335","relation_version_is_last":true,"title":["サメ肉から試作した加工品の品質"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2026-01-15T07:55:56.301586+00:00"}