{"created":"2023-05-15T09:59:15.634521+00:00","id":3360,"links":{},"metadata":{"_buckets":{"deposit":"990cc72e-ea50-45da-93e7-3bc79e2e1319"},"_deposit":{"created_by":5,"id":"3360","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"3360"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00003360","sets":["74","74:46","74:46:349","74:46:349:354"]},"author_link":["3044","18140","18141","18142","18144","18145","18146"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"114","bibliographicPageStart":"111","bibliographicVolumeNumber":"56","bibliographic_titles":[{"bibliographic_title":"宮崎大学農学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Agriculture University of Miyazaki","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"4-Hydroxy-2-nonenal contents in pork and 4-hydroxy-2-hexenal contents in yellowtail meat both containing 0, 0.3, 0.6, and 0.9 M NaCl stored at -20℃ were analyzed for 20 weeks. HNE content decreased in all pork samples during storage period. After 20 weeks of storage, HNE was not detected in all samples. HHE contents increased in all yellowtail samples. After 16 weeks of storage, HHE contents of NaCl added sample were significantly higher than those of control.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"NaCl添加ブタおよびブリ肉を-20℃にて20週間貯蔵し, その4-ヒドロキシノネナール(HNE)および4-ヒドロキシヘキセナール(HHE) 含量を測定した.\nブタ肉中のHNEは貯蔵20週目で, 検出できなかった｡貯蔵16週間後, NaClを加えたブリ肉中のHHE含量は対照区に比べ有意に高かった.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮崎大学農学部","subitem_publisher_language":"ja"},{"subitem_publisher":"Faculty of Agriculture, University of Miyazaki","subitem_publisher_language":"en"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00236503","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05446066","subitem_source_identifier_type":"ISSN"}]},"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"境, 正","creatorNameLang":"ja"},{"creatorName":"サカイ, タダシ","creatorNameLang":"ja-Kana"},{"creatorName":"Sakai, Tadashi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"桐明, 沙織","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大坪, 周策","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"清水, 佑希子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kiriake, Saori","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohtubo, Shusaku","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shimizu, Yukiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"p111.pdf","filesize":[{"value":"250.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"p111.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/3360/files/p111.pdf"},"version_id":"401b4a0c-33ee-4cf2-a6b8-3cd8d62a9312"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"4-Hydroxy-2-alkenal, Pork, Yellowtail meat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"4-ヒドロキシ-2-アルケナール, ブタ肉, ブリ肉","subitem_subject_language":"ja","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Effect of NaCl on 4-Hydroxy-2-alkenal Formation of Frozen Pork and Yellowtail Meat","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of NaCl on 4-Hydroxy-2-alkenal Formation of Frozen Pork and Yellowtail Meat","subitem_title_language":"en"},{"subitem_title":"NaCl添加が凍結ブタおよびブリ肉中の4-ヒドロキシ-2-アルケナール生成に及ぼす影響","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"5","path":["74","46","349","354"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-03-03"},"publish_date":"2010-03-03","publish_status":"0","recid":"3360","relation_version_is_last":true,"title":["Effect of NaCl on 4-Hydroxy-2-alkenal Formation of Frozen Pork and Yellowtail Meat"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-07-30T07:35:40.826814+00:00"}