{"created":"2023-05-15T09:59:15.677222+00:00","id":3361,"links":{},"metadata":{"_buckets":{"deposit":"db819c36-b34f-4b88-a198-9379d67b92c4"},"_deposit":{"created_by":5,"id":"3361","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"3361"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00003361","sets":["74","74:46","74:46:349","74:46:349:354"]},"author_link":["3044","18148","1788","18151"],"control_number":"3361","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"118","bibliographicPageStart":"115","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":"Protein carbonyls (PC) and malonaldehyde (MA) content in cod meat with or without 2 % NaCl stored\nat -20℃ were analyzed for 24 weeks. The increase in the PC contents that was observed in the control as well as\nthe NaCl-treated samples indicates the progression of protein oxidation even during frozen storage. Significant differences\nwere not observed between the PC and MA contents of the control and NaCl-treated samples.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"0および2% NaClを添加したタラ肉を-20℃にて24週間貯蔵し,カルボニル修飾タンパク質(PC)およびマロンアルデヒド(MA)含量の変動を測定した.\n PC含量は貯蔵期間中に増加し,タンパク質酸化が-20 ℃でも進行することを示していた｡貯蔵期間中NaCl添加区と対照区でPCおよびMA含量には有意な差は認められなかった.また,PC含量とMA含量には相関関係は認められなかった.","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":"ムナシンハー, D.M.S.","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"河原, 聡","creatorNameLang":"ja"},{"creatorName":"カワハラ, サトシ","creatorNameLang":"ja-Kana"},{"creatorName":"Kawahara, Satoshi","creatorNameLang":"en"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Munasinghe, D. M. S.","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":"p115.pdf","filesize":[{"value":"287.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"p115.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/3361/files/p115.pdf"},"version_id":"2cf5d1fc-96f6-4c77-ba5d-27060ae9ad89"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Cod, Malon aldehyde, Protein carbonyl","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"タラ, マロンアルデヒド, カルボ ニル修飾蛋白質","subitem_subject_language":"ja","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":"Effect of NaCl on Protein Oxidation in Frozen Cod Meat","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of NaCl on Protein Oxidation in Frozen Cod Meat","subitem_title_language":"en"},{"subitem_title":"冷凍タラ肉中におけるタンパク質酸化におよぼす食塩添加の影響","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":"3361","relation_version_is_last":true,"title":["Effect of NaCl on Protein Oxidation in Frozen Cod Meat"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2023-08-04T02:29:12.056145+00:00"}