{"created":"2025-03-17T06:18:59.408854+00:00","id":2013842,"links":{},"metadata":{"_buckets":{"deposit":"d159c1c6-f559-4a5c-b4f2-0d027362f663"},"_deposit":{"created_by":92,"id":"2013842","owner":"92","owners":[92],"pid":{"revision_id":0,"type":"depid","value":"2013842"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02013842","sets":["1:1735006234112"]},"author_link":["639","524"],"control_number":"2013842","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-04-28","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"4","bibliographicPageEnd":"81","bibliographicPageStart":"78","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"SH\"U\"N サスティナブルでヘルシーな “うまい” 日本の魚プロジェクトホームページ（閉鎖）","bibliographic_titleLang":"ja"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"ニシンには、血栓予防等の効果を有するEPAと脳の発達促進や認知症予防等の効果を有するDHA、視覚障害の予防に効果があるビタミンA、カルシウムやリンの吸収に関与するビタミンD、抗酸化作用を有するビタミンEが多く含まれている。また、骨や歯の主成分であるカルシウム、神経の興奮を鎮める効果があるマグネシウム、各種酵素の成分となる亜鉛、血液の生成に関与する銅、高血圧症に効果があるカリウムが多く含まれている。このようにニシンは栄養成分が豊富に含まれている。旬は3～5月である。利用に際しての留意点は、アニサキス感染防止のため生食を避けることである。アニサキスは魚の死後、時間経過に伴い内蔵から筋肉へ移動する。そのため、生食には新鮮な魚を用いること、内臓の生食はしない、冷凍・解凍したものを刺身にする等で防止する。また、高度不飽和脂肪酸が多いため、加工や冷凍保管時に脂質酸化しやすいことに留意する。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"5. 健康と安全・安心\n\n　5.1 栄養機能\n　　5.1.1栄養成分\n　　5.1.2 機能性成分\n　　　5.1.2.1 EPAとDHA\n　　　5.1.2.2 ビタミン\n　　　5.1.2.3 ミネラル\n　　5.1.3 旬と目利きアドバイス\n　　　5.1.3.1 旬\n　　　5.1.3.2 目利きアドバイス\n\n　5.2 検査体制\n　　5.2.1 食材として供する際の留意点\n　　　5.2.1.1 生食におけるアニサキス感染\n　　　5.2.1.2 脂質の酸化\n　　5.2.2 流通における衛生検査および関係法令\n　　5.2.3 特定の水産物に対して実施されている検査や中毒対策\n　　5.2.4 検査で陽性となった場合の処置・対応\n　　5.2.5 家庭で調理する際等の留意点\n　　　5.2.5.1 アニサキス感染防止\n　　　5.2.5.2 品質劣化の防止\n\n　引用文献","subitem_description_language":"ja","subitem_description_type":"TableOfContents"},{"subitem_description":"Ver.1.0.0\n編纂：岸田 達, 松川祐子, 大関芳沖\n編纂責任者：大関芳沖","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"水産研究・教育機構","subitem_publisher_language":"ja"}]},"item_10002_radio_30":{"attribute_name":"item_10002_radio_30","attribute_value_mlt":[{"subitem_radio_item":"渡邉","subitem_radio_language":"ja"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_language":"ja","subitem_relation_name_text":"SH\"U\"Nプロジェクト評価結果"}],"subitem_relation_type":"isPartOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"SHUN_section5_51","subitem_relation_type_select":"Local"}}]},"item_10002_version_type_20":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"Murata, 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