{"created":"2024-08-06T08:51:37.867040+00:00","id":2010480,"links":{},"metadata":{"_buckets":{"deposit":"34076b88-a2e6-4f35-a46b-08ef09850678"},"_deposit":{"created_by":10,"id":"2010480","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2010480"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02010480","sets":["1:7:1723085693375"]},"author_link":[],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicNumberOfPages":"6","bibliographicPageEnd":"110","bibliographicPageStart":"105","bibliographicVolumeNumber":"2","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":"Muscle from horse mackerel was ground with a cutter mill immediately after instant killing to prepare ground meat with a high ATP content. The ATP level was kept at a high level (about 70%) until 90 seconds after the grinding started. For comparison, the meat with a high ATP level was stored at 5℃ for 6 hours to prepare samples with a low ATP content. The ground meat with high ATP was able to form an elastic and smooth gel by the addition of 3% or lower concentrations of NaCl. After storage at -20 and -80℃ for 2.5 months, the meat formed a smooth gel when NaCl was added and the solubility of myofibrillar proteins was higher than that of the ground meat with low ATP levels. The gel forming ability of the ground meat with low ATP recovered to the same level as that with high ATP after addition of ATP. These results suggest that it is important to keep the level of ATP in ground fish meat at certain levels for its gel forming ability and freeze tolerance.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"高鮮度魚肉中に含まれる ATP のタンパク質保護作用が，実際の魚肉のゲル化や素材化に活用できるかどうかを確認した。ATP 濃度が高い魚肉を，ATP 濃度を維持しながらカッターミルで微細化を行った。この微細化魚肉は低塩濃度でも高いゲル形成能を有していた。また，この微細化魚肉は，凍結貯蔵後もゲル形成能および筋原繊維タンパク質の溶解性を保持していた。一方，ATP の消失した微細化魚肉に ATP を添加することにより，高 ATP 含有肉と同レベルのゲル形成性が得られた。以上のことから，ATP が魚肉のゲル物性の増加に寄与する可能性ならびに ATP の凍結変性抑制効果が示唆された。","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_2_2_105","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/2010792522","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":"村田, 裕子","creatorNameLang":"ja"}],"familyNames":[{"familyName":"村田","familyNameLang":"ja"}],"givenNames":[{"givenName":"裕子","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"岡﨑, 惠美子","creatorNameLang":"ja"}],"familyNames":[{"familyName":"岡﨑","familyNameLang":"ja"}],"givenNames":[{"givenName":"惠美子","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"木村, メイコ","creatorNameLang":"ja"}],"familyNames":[{"familyName":"木村","familyNameLang":"ja"}],"givenNames":[{"givenName":"メイコ","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"今村, 伸太朗","creatorNameLang":"ja"}],"familyNames":[{"familyName":"今村","familyNameLang":"ja"}],"givenNames":[{"givenName":"伸太朗","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"平岡, 芳信","creatorNameLang":"ja"}],"familyNames":[{"familyName":"平岡","familyNameLang":"ja"}],"givenNames":[{"givenName":"芳信","givenNameLang":"ja"}]},{"creatorNames":[{"creatorName":"木村, 郁夫","creatorNameLang":"ja"}],"familyNames":[{"familyName":"木村","familyNameLang":"ja"}],"givenNames":[{"givenName":"郁夫","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_2_2_105.pdf","format":"application/pdf","licensetype":"license_0","mimetype":"application/pdf","url":{"url":"https://fra.repo.nii.ac.jp/record/2010480/files/fra_t_2_2_105.pdf"},"version_id":"02f149b5-dd6b-4de3-8aa8-ff71de6a43e7"}]},"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":"高濃度のATPを含有する魚肉微細化物のゲル形成能と冷凍耐性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"高濃度のATPを含有する魚肉微細化物のゲル形成能と冷凍耐性","subitem_title_language":"ja"},{"subitem_title":"Gel Forming Ability and Freeze Tolerance of Ground Fish Meat with a High Content of ATP","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"10","path":["1723085693375"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-08-06"},"publish_date":"2024-08-06","publish_status":"0","recid":"2010480","relation_version_is_last":true,"title":["高濃度のATPを含有する魚肉微細化物のゲル形成能と冷凍耐性"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2024-09-05T08:32:43.409977+00:00"}