{"created":"2024-07-23T05:45:57.161076+00:00","id":2010390,"links":{},"metadata":{"_buckets":{"deposit":"84f33b22-90ab-46e8-b8a0-bd735a0fbf63"},"_deposit":{"created_by":10,"id":"2010390","owner":"92","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2010390"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02010390","sets":["15"]},"author_link":["1169","654"],"control_number":"2010390","item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-07-12","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"5","bibliographicPageEnd":"656","bibliographicPageStart":"652","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"Marine Biotechnology","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Selenoneine is a selenium-containing imidazole compound in the blood and tissues of tuna and other marine fish that has strong free-radical scavenging activity. This compound may have antioxidant functions, i.e., preventing metmyoglobin formation in fish muscle, which affects meat quality. This study examined the relationship between meat color and total selenium concentration in the muscle of two Scomber species, spotted mackerel (Scomber australasicus) and Pacific mackerel (S. japonicus), to assess the role of selenium as an antioxidant preventing meat discoloration. The color of chilled and frozen-thawed muscle was compared between spotted mackerel and Pacific mackerel. The a* values, indicating the red-green component of color, of the white and red muscle of spotted mackerel were higher than those of Pacific mackerel (p < 0.05). We also analyzed the blood selenium concentration of Pacific mackerel according to the L* value and protein concentration in the blood during spawning migration in June. The blood selenium concentration was negatively correlated with the L* value (r =  − 0.46) and blood protein concentration (r =  − 0.56). The blood selenium concentration in summer was related to the brightness of the muscle surface and blood protein concentration, suggesting that it is responsible for deterioration of meat quality.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Springer","subitem_publisher_language":"en"}]},"item_10001_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.1007/s10126-023-10230-7","subitem_relation_type_select":"DOI"}}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"水産技術研究所 環境・応用部門 水産物応用開発部 （横浜）"}],"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"23344065","subitem_relation_type_select":"Local"}}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"en","subitem_relation_name_text":"SPRINGER LINK"}],"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://link.springer.com/article/10.1007/s10126-023-10230-7","subitem_relation_type_select":"URI"}}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"1436-2236","subitem_source_identifier_type":"EISSN"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1436-2228","subitem_source_identifier_type":"PISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_71e4c1898caa6e32","subitem_version_type":"SMUR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Hashimoto, Kanako","creatorNameLang":"en"},{"creatorName":"橋本, 加奈子","creatorNameLang":"ja"},{"creatorName":"ハシモト, カナコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Hashimoto","familyNameLang":"en"},{"familyName":"橋本","familyNameLang":"ja"},{"familyName":"ハシモト","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Kanako","givenNameLang":"en"},{"givenName":"加奈子","givenNameLang":"ja"},{"givenName":"カナコ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1169","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20731178","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=20731178"}]},{"creatorNames":[{"creatorName":"Yamashita, Michiaki","creatorNameLang":"en"},{"creatorName":"山下, 倫明","creatorNameLang":"ja"},{"creatorName":"ヤマシタ, ミチアキ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"Yamashita","familyNameLang":"en"},{"familyName":"山下","familyNameLang":"ja"},{"familyName":"ヤマシタ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Michiaki","givenNameLang":"en"},{"givenName":"倫明","givenNameLang":"ja"},{"givenName":"ミチアキ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"654","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"80344323","nameIdentifierScheme":"e-Rad_Researcher","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=80344323"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-06-13"}],"filename":"Hashimoto and Yamashita Comparison of Muscle color and total selenium concentrations.pdf","filesize":[{"value":"654 KB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://fra.repo.nii.ac.jp/record/2010390/files/Hashimoto and Yamashita Comparison of Muscle color and total selenium concentrations.pdf"},"version_id":"4eadfc96-791a-4a6e-9696-0c2aa9c44db5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Spotted mackerel; Pacific mackerel; Color; Selenium; Chilled; Frozen-thawed; Muscle","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Comparison of Muscle Color and Total Selenium Concentrations Between Spotted Mackerel Scomber australasicus and Pacific Mackerel S. japonicus","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Comparison of Muscle Color and Total Selenium Concentrations Between Spotted Mackerel Scomber australasicus and Pacific Mackerel S. japonicus","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"10","path":["15"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-07-23"},"publish_date":"2024-07-23","publish_status":"0","recid":"2010390","relation_version_is_last":true,"title":["Comparison of Muscle Color and Total Selenium Concentrations Between Spotted Mackerel Scomber australasicus and Pacific Mackerel S. japonicus"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-11-06T08:08:01.991875+00:00"}