{"created":"2023-06-20T15:24:49.526798+00:00","id":1217,"links":{},"metadata":{"_buckets":{"deposit":"83d904b0-5004-4aa5-a8ff-1432d4906814"},"_deposit":{"created_by":4,"id":"1217","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1217"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00001217","sets":["70:96"]},"author_link":["7185","7182","7176","7180","7178","7183","7173","7186","7184","7175","7172","7177","7174","7179","7181"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1987-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"54","bibliographicPageStart":"47","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大羽, 和子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中垣, 孝子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"早川, 裕美子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石田, 亜里"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小野, 真知子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"オオバ, カズコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ナカガキ, タカコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"ハヤカワ, ユミコ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"イシダ, アリ"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"オノ, マチコ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]},{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"新鮮な小魚肉の特性を長期間保持できる貯蔵方法を見いだす目的で,魚肉を異なる方法で貯蔵し,貯蔵中の魚肉の含有タンパク質や遊離アミノ酸の変化および加熱調理後のたたきだんごの物理特性と食味特性を調べた.新鮮キス肉のタンパク質と遊離アミノ酸含量は各々17.1%と1.02%であったが,一週間貯蔵する間に両値とも徐々に減少した.加熱調理後のたたきだんごの破断力や硬さの変化は,全魚を氷水貯蔵した場合に最も大であり,すり身にして冷凍・冷却貯蔵した場合には小であった.食塩を加熱前に加えてだんごをつくると,たたきだんごの物理特性および食味特性が向上した.新鮮なキス肉でつくったたたきだんごの特性を長く保持させる最もよい魚肉貯蔵方法は,食塩添加すり身をつくり冷凍貯蔵する方法であった.\"","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"\"In order to obtain a knowledge on storage condition of fish or minced fish (surimi) for keeping the properties of the boiled minced meat ball (Tatakidango) of fresh fish, we determined the contents of proteins and free amino acids as well as the physical properties of Tatakidango of stored fish or surimi in different conditions. Contents of proteins and free amino acids of fresh meat of Sillago japonica were 17.1% and 1.02%, respectively, and both decreased gradually during one-week storage. Changes in the physical properties such as the breakness and hardness of Tatakidango were the most drastic in the case of fish as a whole stored in ice water, and were much less in the case of surimi stored in a refrigerator (+ 5℃) or in a freezer (-25℃). When NaCl was added to the surimi before boiling, the physical properties and sensory evaluation of Tatakidango were improved. In this study, it was found that the best storage condition for keeping the properties of Tatakidango of Sillago japonica was a frozen storage of surimi at -25℃ after adding NaCl.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"},{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"},{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1987-03-01"}],"displaytype":"detail","filename":"KJ00000726951.pdf","filesize":[{"value":"688.3 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://nagoya-wu.repo.nii.ac.jp/record/1217/files/KJ00000726951.pdf"},"version_id":"18cc652c-b447-4110-a3d0-a57c8bd7f262"}]},"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":"キス魚肉の貯蔵に伴うたたきだんごの特性変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"キス魚肉の貯蔵に伴うたたきだんごの特性変化"},{"subitem_title":"Changes in Properties of the Boiled Minced Meat Ball (Tatakidango) of Sillago japonica during Storage of Fish or Minced Fish (Surimi)","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["96"],"pubdate":{"attribute_name":"公開日","attribute_value":"1987-03-01"},"publish_date":"1987-03-01","publish_status":"0","recid":"1217","relation_version_is_last":true,"title":["キス魚肉の貯蔵に伴うたたきだんごの特性変化"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:04:41.260301+00:00"}