{"created":"2025-04-15T02:29:04.637558+00:00","id":2014032,"links":{},"metadata":{"_buckets":{"deposit":"ea8bdea1-783d-41e8-9cd2-e0ab5cd86e01"},"_deposit":{"created_by":10,"id":"2014032","owner":"10","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"2014032"},"status":"published"},"_oai":{"id":"oai:fra.repo.nii.ac.jp:02014032","sets":["1:6:1739842463307"]},"author_link":["1238","295","1234"],"control_number":"2014032","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2025-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicNumberOfPages":"8","bibliographicPageEnd":"62","bibliographicPageStart":"55","bibliographicVolumeNumber":"73","bibliographic_titles":[{"bibliographic_title":"水産大学校研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of National Fisheries University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"‘Hikoshima-haruna’ (Brassica rapa var. narinosa) is a local traditional vegetable in Shimonoseki (Yamaguchi, Japan). The mature leaves are edible and much of the harvest is processed into pickles for consumption in the Shimonoseki area. To expand the consumption of ‘Hikoshima-haruna’, we verified the use of ‘Hikoshima-haruna’ powder in fish paste products as a part of the utilization research. We prepared heated gels (Kamaboko) mixed with 0-10% ‘Hikoshima-haruna’ powder and measured their breaking strength. The Kamaboko containing 1.0-4.0% powder exhibited a bright green color, preserving the characteristics of ‘Hikoshima-haruna’ as a plant with bright green leaves. Although the breaking strength of the two-step heating (30℃ for 30 min followed by 85℃ for 20 min) gels tended to decrease with increasing powder concentration, the 1.0% powder concentration exhibited a slightly greater breaking strength than the other concentrations. Therefore, when applying ‘Hikoshima-haruna’ powder to fish paste products, its use as Kamaboko at a powder concentration of 1.0% was considered appropriate.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57348/0002014032","subitem_identifier_reg_type":"JaLC"}]},"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"},{"subitem_publisher":"Japan Fisheries Research and Education Agency","subitem_publisher_language":"en"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"fish-u_k_73-2_55","subitem_relation_type_select":"Local"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00124678","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0370-9361","subitem_source_identifier_type":"PISSN"}]},"item_10002_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":"Yaguchi, Shigenori","creatorNameLang":"en","creatorNameType":"Organizational"},{"creatorName":"谷口, 成紀","creatorNameLang":"ja","creatorNameType":"Organizational"},{"creatorName":"ヤグチ, シゲノリ","creatorNameLang":"ja-Kana","creatorNameType":"Organizational"}],"familyNames":[{"familyName":"Yaguchi","familyNameLang":"en"},{"familyName":"谷口","familyNameLang":"ja"},{"familyName":"ヤグチ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Shigenori","givenNameLang":"en"},{"givenName":"成紀","givenNameLang":"ja"},{"givenName":"シゲノリ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1238","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"10549942","nameIdentifierScheme":"e-Rad_Researcher","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=10549942"}]},{"creatorNames":[{"creatorName":"Okubo, Makoto","creatorNameLang":"en","creatorNameType":"Organizational"},{"creatorName":"大久保, 誠","creatorNameLang":"ja","creatorNameType":"Organizational"},{"creatorName":"オオクボ, マコト","creatorNameLang":"ja-Kana","creatorNameType":"Organizational"}],"familyNames":[{"familyName":"Okubo","familyNameLang":"en"},{"familyName":"大久保","familyNameLang":"ja"},{"familyName":"オオクボ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Makoto","givenNameLang":"en"},{"givenName":"誠","givenNameLang":"ja"},{"givenName":"マコト","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"295","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"60381092","nameIdentifierScheme":"e-Rad_Researcher","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=60381092"}]},{"creatorNames":[{"creatorName":"Maeda, Toshimichi","creatorNameLang":"en","creatorNameType":"Organizational"},{"creatorName":"前田, 俊道","creatorNameLang":"ja","creatorNameType":"Organizational"},{"creatorName":"マエダ, トシミチ","creatorNameLang":"ja-Kana","creatorNameType":"Organizational"}],"familyNames":[{"familyName":"Maeda","familyNameLang":"en"},{"familyName":"前田","familyNameLang":"ja"},{"familyName":"マエダ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"Toshimichi","givenNameLang":"en"},{"givenName":"俊道","givenNameLang":"ja"},{"givenName":"トシミチ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1234","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"20399653","nameIdentifierScheme":"e-Rad_Researcher","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=20399653"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-04-15"}],"filename":"fish-u_k_73-2_55.pdf","filesize":[{"value":"696.4 KB"}],"format":"application/pdf","licensetype":"license_0","mimetype":"application/pdf","url":{"url":"https://fra.repo.nii.ac.jp/record/2014032/files/fish-u_k_73-2_55.pdf"},"version_id":"18f92440-de9b-4136-8ec7-a45931e31ee6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Brassica rapa var; narinosa, fish cake; fishery products; gel strength; Kamaboko; local traditional vegetable","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"下関市伝統野菜 ‘彦島春菜’ の水産練り製品への応用に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"下関市伝統野菜 ‘彦島春菜’ の水産練り製品への応用に関する研究","subitem_title_language":"ja"},{"subitem_title":"Application of the Shimonoseki local traditional vegetable ‘Hikoshima-haruna’ powder to fish paste products","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["1739842463307"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-04-15"},"publish_date":"2025-04-15","publish_status":"0","recid":"2014032","relation_version_is_last":true,"title":["下関市伝統野菜 ‘彦島春菜’ の水産練り製品への応用に関する研究"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2025-07-11T07:26:14.479169+00:00"}