{"_buckets": {"deposit": "8239a901-612b-4c38-aa53-a17e0f760fc5"}, "_deposit": {"created_by": 9, "id": "2009012", "owners": [9], "pid": {"revision_id": 0, "type": "depid", "value": "2009012"}, "status": "published"}, "_oai": {"id": "oai:our.repo.nii.ac.jp:02009012", "sets": ["1707963525245", "1707983961004"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "マサバ筋肉の死後変化に及ぼす致死後の貯蔵温度の影響", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effects of Storage Temperature on Post-mortem Changes in the Muscle of Chub Mackerel", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "望月, 聡", "creatorNameLang": "ja"}, {"creatorName": "モチヅキ, サトシ", "creatorNameLang": "ja-Kana"}, {"creatorName": "Mochiduki, Satoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "上野, 洋子", "creatorNameLang": "ja"}, {"creatorName": "ウエノ, ヨウコ", "creatorNameLang": "ja-Kana"}, {"creatorName": "Ueno, Yoko", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "佐藤, 公一", "creatorNameLang": "ja"}, {"creatorName": "サトウ, コウイチ", "creatorNameLang": "ja-Kana"}, {"creatorName": "Sato, Koichi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "樋田, 宣英", "creatorNameLang": "ja"}, {"creatorName": "ヒダ, ノブヒデ", "creatorNameLang": "ja-Kana"}, {"creatorName": "Hida, Nobuhide", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186499011": {"attribute_name": "Rights", "attribute_value_mlt": [{"subitem_1522650717957": "ja", "subitem_1522651041219": "本文データは社団法人日本水産学会の許諾に基づきCiNiiから複製したものである"}]}, "item_1617186609386": {"attribute_name": "Subject", "attribute_value_mlt": [{"subitem_1522299896455": "ja", "subitem_1523261968819": "マサバ"}, {"subitem_1522299896455": "ja", "subitem_1523261968819": "貯蔵温度"}, {"subitem_1522299896455": "ja", "subitem_1523261968819": "死後変化"}, {"subitem_1522299896455": "ja", "subitem_1523261968819": "死後硬直"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "冬期および夏期に漁獲されたマサバを用い, 死後変化に対する貯蔵温度の影響を検討した。魚体が完全硬直に達するまでの時間は, 冬期夏期ともに5℃で貯蔵したときが最も長かった。背肉中のATP, IMP, イノシン, およびクレアチンリン酸の含量の変化は冬期では5℃で貯蔵したときに最も遅く, 夏期では0℃で貯蔵したときに比較して5℃および10℃で貯蔵したときの方が遅かった。K値は冬期夏期ともに10℃で貯蔵したときの上昇速度が速かった。筋肉破断強度の経時変化は冬期は顕著に, 夏期はわずかではあるが5℃で貯蔵したときに高い値を維持した。以上の結果から, マサバの死後変化を遅くするための貯蔵温度は, 漁期を問わず5℃程度が適当であると考えられた。", "subitem_description_language": "ja"}, {"subitem_description": "The effects of storage temperature on post-mortem changes in the muscle of chub mackerel caught in winter and in summer were investigated. The rate of progress of rigor-mortis was slowest in the group stored at 5℃ in both experiments in winter and in summer. The changing rates of concentrations of ATP, IMP, inosine, and creatine phosphate of the dorsal muscle were slowest in the 5℃ group in the winter experiment. In the summer experiment, those in the 5℃ and 10℃ the groups were slower than those in the 0℃ group. The changing rate of the K-value in the 10℃ group was more rapid. The values of breaking strength of dorsal muscle in the 5℃ group were maintained significantly high values in winter, and slightly in summer. From these results, it was considered that the desirable storage temperature for delaying post-mortem changes of chub mackerel was 5℃ regardless catch seasons.", "subitem_description_language": "en"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "社団法人日本水産学会"}]}, "item_1617186660861": {"attribute_name": "Date", "attribute_value_mlt": [{"subitem_1522300695726": "Issued", "subitem_1522300722591": "1999-05-15"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/10559/13880"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "00215392"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "日本水産學會誌 = Bulletin of the Japanese Society of Scientific Fisheries"}]}, "item_1617186959569": {"attribute_name": "Volume Number", "attribute_value_mlt": [{"subitem_1551256328147": "65"}]}, "item_1617186981471": {"attribute_name": "Issue Number", "attribute_value_mlt": [{"subitem_1551256294723": "3"}]}, "item_1617187024783": {"attribute_name": "Page Start", "attribute_value_mlt": [{"subitem_1551256198917": "495"}]}, "item_1617187045071": {"attribute_name": "Page End", "attribute_value_mlt": [{"subitem_1551256185532": "500"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617353299429": {"attribute_name": "Relation", "attribute_value_mlt": [{"subitem_1522306287251": {"subitem_1522306382014": "NCID", "subitem_1522306436033": "AN00193422"}}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2009-09-15"}], "download_preview_message": "", "file_order": 0, "filename": "suisangaku_65_3.pdf", "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "application/pdf", "size": 0, "url": {"url": "https://our.repo.nii.ac.jp/record/2009012/files/suisangaku_65_3.pdf"}, "version_id": "5762177f-be85-42ab-9042-a55012cf33a6"}]}, "item_1708561461571": {"attribute_name": "旧レコードID(非公開)", "attribute_value_mlt": [{"interim": "TD00009013"}]}, "item_title": "マサバ筋肉の死後変化に及ぼす致死後の貯蔵温度の影響", "item_type_id": "15", "owner": "9", "path": ["1707963525245", "1707983961004"], "permalink_uri": "http://hdl.handle.net/10559/13880", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2009-09-15"}, "publish_date": "2009-09-15", "publish_status": "0", "recid": "2009012", "relation": {}, "relation_version_is_last": true, "title": ["マサバ筋肉の死後変化に及ぼす致死後の貯蔵温度の影響"], "weko_shared_id": -1}
マサバ筋肉の死後変化に及ぼす致死後の貯蔵温度の影響
http://hdl.handle.net/10559/13880
http://hdl.handle.net/10559/13880