{"created":"2025-03-24T06:26:00.077675+00:00","id":2013942,"links":{},"metadata":{"_buckets":{"deposit":"de816785-a38b-416c-a059-ee88b612ba69"},"_deposit":{"created_by":92,"id":"2013942","owner":"92","owners":[92],"pid":{"revision_id":0,"type":"depid","value":"2013942"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02013942","sets":["1:1735006234112"]},"author_link":["639","524"],"control_number":"2013942","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-03","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"4","bibliographicPageEnd":"76","bibliographicPageStart":"73","bibliographicVolumeNumber":"68","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":"ヤリイカには、各種酵素の成分となる亜鉛、動脈硬化予防、心疾患予防の効果を有するタウリン等のさまざまな栄養機能性成分が含まれている。旬は、冬から春にかけてである。この時期は、繁殖、産卵のために接岸してくるので多く漁獲され、雌は子持ちとなり、真子(卵巣)も美味である。また、夏から秋にかけて獲れる若イカと呼ばれる小ヤリイカも美味しい。利用に際しての留意点は、生食によるアニサキス感染防止である。予防には、加熱及び冷凍することが最も有効である。ヤリイカでは、生きているものでも筋肉にアニサキス幼虫が寄生することがあるため、一般に魚のアニサキス感染対策である「新鮮なものを用い、内臓を速やかに取り除く」では、筋肉に寄生しているアニサキスが除去できず、注意が必要である。目視で確認し、筋肉中のアニサキス幼虫を取り除く必要がある。当然のことであるが、生の内臓は提供してはいけない。イカは、特定原材料に準ずるものに指定されているため、イカを扱うことによるアレルゲンの拡散に留意する。","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 ミネラル\n　　　5.1.2.2 タウリン\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 アレルゲン\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\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\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_68","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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