{"created":"2024-08-06T08:50:08.730519+00:00","id":2010456,"links":{},"metadata":{"_buckets":{"deposit":"6d1bfb21-acf0-400a-a893-c9622a6e9f74"},"_deposit":{"created_by":10,"id":"2010456","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2010456"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02010456","sets":["1:7:1723085693698"]},"author_link":[],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicNumberOfPages":"12","bibliographicPageEnd":"12","bibliographicPageStart":"1","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":"The quality of the raw fish used as sashimi differs with such factors as species， physiological condition， body region， and freshness， and these differences in quality result in differences in price. We investigated the methods used to analyze the physical properties of raw fish f1esh and the sensory methods used for texture evaluation. Selection of the appropriate words was important in sensory evaluation. Appropriate selection of the shape of the plunger used to measure meat texture in each fish species gave reliable data. The results of some of the physical evaluations were well correlated with the results of sensory evaluations.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"水産物の肉質は，魚種，生理状態，部位，鮮度等によって異なり，その差異が価格にも反映する。本研究では，メバチおよび数種のブリ類を対象として，肉質評価に焦点を絞り，魚肉テクスチャーの物理的測定方法，ならびに官能評価方法について検討した。その結果，官能検査においてはその評価項目を適切に選び評価尺度の定義を明確にすることが重要であること，破断試験による物性測定においては測定方法を選ぶことにより，測定精度を高め，官能評価と高い相関性を示す物性値を得ることができることを示唆した。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"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 Agency","subitem_publisher_language":"en"}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"fra_t_1_2_1","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":"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/2010781762","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":"AA12359338","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1883-2253","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_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岡崎, 惠美子","creatorNameLang":"ja"}],"familyNames":[{"familyName":"岡崎","familyNameLang":"ja"}],"givenNames":[{"givenName":"惠美子","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"臼井, 一茂","creatorNameLang":"ja"}],"familyNames":[{"familyName":"臼井","familyNameLang":"ja"}],"givenNames":[{"givenName":"一茂","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"木宮, 隆","creatorNameLang":"ja"}],"familyNames":[{"familyName":"木宮","familyNameLang":"ja"}],"givenNames":[{"givenName":"隆","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"山下, 由美子","creatorNameLang":"ja"}],"familyNames":[{"familyName":"山下","familyNameLang":"ja"}],"givenNames":[{"givenName":"由美子","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"大村, 裕治","creatorNameLang":"ja"}],"familyNames":[{"familyName":"大村","familyNameLang":"ja"}],"givenNames":[{"givenName":"裕治","givenNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-08-06"}],"filename":"fra_t_1_2_1.pdf","format":"application/pdf","licensetype":"license_0","mimetype":"application/pdf","url":{"url":"https://fra.repo.nii.ac.jp/record/2010456/files/fra_t_1_2_1.pdf"},"version_id":"62f2953f-0a14-4f39-80cb-d0b4eb37f2d6"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"マグロおよび数種のブリ類魚肉のテクスチャー測定について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"マグロおよび数種のブリ類魚肉のテクスチャー測定について","subitem_title_language":"ja"},{"subitem_title":"Investigation of Methods Used for Physical Measurement and Sensory Evaluation ofMeat Texture in Tuna and Some Species ofYellowtail","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"10","path":["1723085693698"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-08-06"},"publish_date":"2024-08-06","publish_status":"0","recid":"2010456","relation_version_is_last":true,"title":["マグロおよび数種のブリ類魚肉のテクスチャー測定について"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2024-09-05T08:30:51.259054+00:00"}