{"created":"2025-03-26T04:49:02.845895+00:00","id":2013991,"links":{},"metadata":{"_buckets":{"deposit":"169757b9-d3fe-4d93-9757-028ecb31afff"},"_deposit":{"created_by":92,"id":"2013991","owner":"92","owners":[92],"pid":{"revision_id":0,"type":"depid","value":"2013991"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02013991","sets":["1:1735006234112"]},"author_link":["639","524"],"control_number":"2013991","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-12-12","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"4","bibliographicPageEnd":"62","bibliographicPageStart":"59","bibliographicVolumeNumber":"76","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":"イカナゴには、骨の主成分であるカルシウム、血液の構成成分である鉄、各種酵素の成分となる亜鉛が多く含まれる。脂質には、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が豊富に含まれている。旬は6〜9月上旬である。イカナゴは鮮度低下が早く、それにともない白く濁り、赤みがかって腹から傷んでくる。また、鮮度低下にともないアレルギー様食中毒の原因成分であるヒスタミンが生成される場合がある。このため、漁獲した日に調理、加工することが必要である。漁獲日に釜ゆでして流通する場合が多い。大型のイカナゴは、刺身として食べる場合がある。イカナゴにはアニサキス幼虫が寄生していることがある。アニサキスは、魚の死後の時間経過にともない内臓から筋肉へ移動するため、アニサキス感染防止には、生食で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が有効である。","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　　　5.1.2.3 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 鮮度低下\n　　　5.2.1.3 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\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 鮮度低下防止（高鮮度魚の利用）\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, 杉崎宏哉\n編纂責任者：杉崎宏哉","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_76","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":[{"creatorNames":[{"creatorName":"Murata, 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