{"created":"2024-08-06T08:49:42.502181+00:00","id":2010447,"links":{},"metadata":{"_buckets":{"deposit":"9051f680-2db2-4e24-b423-3a0a8da3e6d8"},"_deposit":{"created_by":10,"id":"2010447","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2010447"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02010447","sets":["1:7:1723085693698"]},"author_link":["639","1895","3794","2821"],"control_number":"2010447","item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicNumberOfPages":"5","bibliographicPageEnd":"41","bibliographicPageStart":"37","bibliographicVolumeNumber":"1","bibliographic_titles":[{"bibliographic_title":"水産技術","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of fisheries technology","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Frozen whale meat, which was frozen before rigor mortis, contains a high  oncentration of ATP. Such frozen whale meat contracts by using ATP as energy when it thaws, thus the quality of the meat declines. In  this study, a method of thawing frozen whale meat with a high concentration of ATP was examined. Frozen whale meat with more than 60% of ATP was stored at -1~ -15˚C for 1~10days before thawing. ATP% and pH of the meat before and after thawing, and volume of drip after thawing, were determined. After storage at -3~ -5˚C for 3~10days, the ATP% of the frozen meat was less than 10% and the volume of drip from quick thawed meat was less than 10%. Pre-treatment under frozen storage at a high-temperature close to 0˚C before quick thawing was a suitable thawing condition for frozen whale meat with a high concentration of ATP.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"高 ATP含量の冷凍クジラ肉の解凍方法について 検討を行った。解凍前に－5℃で保管した場合は 10 日間で ATP%が 60%から 10%以下まで低下した。 -3℃保管では 2日目に ATP含量が 70%から 10% 以下まで低下し急速解凍後のドリップの流出も 5%以下に抑えることができた。このことから， 5 ～－3℃の温度帯での保管処理により ATPを3～ 10日間で低下させ，急速解凍時のドリップの流出 および解凍硬直を抑制し 食味の良い解凍クジラ 肉を得る条件を明らかにした。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10001_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"ファイル名末尾が”_abs_j”のファイルは和文要旨","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"水産総合研究センター","subitem_publisher_language":"ja"},{"subitem_publisher":"Japan Fisheries Research 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