{"created":"2023-05-15T09:57:02.449872+00:00","id":795,"links":{},"metadata":{"_buckets":{"deposit":"9d6bd05e-aece-47e2-a5e6-cd9c7244bad5"},"_deposit":{"created_by":5,"id":"795","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"795"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00000795","sets":["74","74:26"]},"author_link":["4939","1788","4806","4940","4936","1787"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-05-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"292","bibliographicPageStart":"283","bibliographicVolumeNumber":"15","bibliographic_titles":[{"bibliographic_title":"Food science and technology research","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This study focused on the effects of a humidity-stabilizing sheet （HSS） containing different levels of glycerol （humectant） and a drip-absorbing sheet （DAS） on quality parameters of frozen/thawed bigeye tuna meat stored in sealed containers at 4°C for 3 days. As the glycerol concentration increased, the humidity around samples and increases in volatile basic nitrogen （VBN） were suppressed, while the weight loss percentage and total ATP-related compounds （t-ARCs） were increased. Tuna portions wrapped with HSS and DAS and then unwrapped showed no difference in Hunter color values L *, a*, and b* or K values. Wrapping tuna samples with any kind of sheet seemed to effectively maintain the initial values of thiobarbituric acid reactive substances （TBARS） and metmyoglobin percentage （Met-Mb%）. Based on the analysis of these parameters, we conclude that HSS is a good packaging material that can be employed in the preservation of frozen/thawed, chilled tuna meat.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Japanese Society for Food Science and Technology","subitem_publisher_language":"en"},{"subitem_publisher":"社団法人 日本食品科学工学会","subitem_publisher_language":"ja"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11320122","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13446606","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"18813984","subitem_source_identifier_type":"ISSN"}]},"item_10001_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":"Saito, Katsunori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4936","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Ahhmed, Abdulatef M.","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4806","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"0000000106573887","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/0000000106573887"}],"affiliationNames":[{"affiliationName":"宮崎大学","affiliationNameLang":"ja"},{"affiliationName":"University of Miyazaki","affiliationNameLang":"en"}]}],"creatorNames":[{"creatorName":"河原, 聡","creatorNameLang":"ja"},{"creatorName":"カワハラ, サトシ","creatorNameLang":"ja-Kana"},{"creatorName":"Kawahara, Satoshi","creatorNameLang":"en"}],"familyNames":[{"familyName":"河原","familyNameLang":"ja"},{"familyName":"カワハラ","familyNameLang":"ja-Kana"},{"familyName":"Kawahara","familyNameLang":"en"}],"givenNames":[{"givenName":"聡","givenNameLang":"ja"},{"givenName":"サトシ","givenNameLang":"ja-Kana"},{"givenName":"Satoshi","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1788","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"30284821","nameIdentifierScheme":"e-Rad_Researcher","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=30284821"}]},{"creatorNames":[{"creatorName":"Sugimoto, Yasushi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4939","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Aoki, Takayoshi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"4940","nameIdentifierScheme":"WEKO"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"https://isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"六車, 三治男","creatorNameLang":"ja"},{"creatorName":"ムグルマ, ミチオ","creatorNameLang":"ja-Kana"},{"creatorName":"Muguruma, Michio","creatorNameLang":"en"}],"familyNames":[{"familyName":"六車","familyNameLang":"ja"},{"familyName":"ムグルマ","familyNameLang":"ja-Kana"},{"familyName":"Muguruma","familyNameLang":"en"}],"givenNames":[{"givenName":"三治男","givenNameLang":"ja"},{"givenName":"ミチオ","givenNameLang":"ja-Kana"},{"givenName":"Michio","givenNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1787","nameIdentifierScheme":"WEKO"}]}]},"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":"2973muguruma-food15-3-2009.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2973muguruma-food15-3-2009.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/795/files/2973muguruma-food15-3-2009.pdf"},"version_id":"27d08931-60c7-4c6f-b6dd-55bad5844a69"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"storage, freshness, glycerol, humidity-stabilizing sheets, drip-absorbing sheets, tuna","subitem_subject_language":"en","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"5","path":["74","26"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-08-02"},"publish_date":"2010-08-02","publish_status":"0","recid":"795","relation_version_is_last":true,"title":["Effects of humidity-stabilizing sheets on the quality of bigeye tuna meat (Thunnus obesus) during refrigerated storage"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-12-06T07:39:42.629252+00:00"}