{"created":"2023-06-20T16:49:17.129534+00:00","id":21469,"links":{},"metadata":{"_buckets":{"deposit":"0b0fc59f-c1f8-49e8-8e94-3d6cdb48eb18"},"_deposit":{"created_by":3,"id":"21469","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"21469"},"status":"published"},"_oai":{"id":"oai:kindai.repo.nii.ac.jp:00021469","sets":["14:2667:4613"]},"author_link":["30413"],"control_number":"21469","item_8_biblio_info_21":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"科学研究費助成事業研究成果報告書 (2019)"}]}]},"item_8_description_25":{"attribute_name":"リンクURL","attribute_value_mlt":[{"subitem_description":"https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-17K07826/","subitem_description_type":"Other"}]},"item_8_description_33":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"研究成果の概要（和文）：B1冷凍カツオに対する温度変更処理の最適条件を検討した。-5℃で24時間の温度変更処理が，冷蔵保存中のpH低下とメト化の進行を抑制する最適条件であることが明らかとなった。即殺，急速凍結したクエ、中国イサキ、マアジ、シマアジ、ヒラメ、ハマチ、マダイ、カンパチを対象に,-7℃で24時間の温度変更処理を施し，NAD含量,ATP含量,冷蔵保存中のpH低下に及ぼす影響を調べた。クエ、中国イサキ、マアジ、シマアジ、ヒラメにおいてNADの有意な減少が認められ,中国イサキ、マアジ、シマアジでは冷蔵中のpH低下の抑制効果も確認された。ATP含量は温度変更処理によってマアジとシマアジで有意な減少が認められた。  研究成果の概要（英文）：Optimum condition of temperature treatment on the meat of B1 frozen skipjack was studied. The temperature treatment at -5 ºC for 24 h was the optimum condition to suppress the pH decrease and formation of metmyoglobin during chilled storage. We also examined the effects of temperature treatment had on pH, as well as changes in NAD+ and ATP concentrations. The meat of eight different species of fish was studied. The fish were prepared by instant killing, followed by quick freezing and stored at -50 °C. A temperature treatment of -7 °C for 24 h before thawing showed a significant reduction of NAD+ in the meats of the longtooth grouper, threeline grunt, Japanese jack mackerel, white trevally, and bastard halibut and a significant reduction of ATP in the meats of the Japanese jack mackerel, and white trevally. A significant effect on the reduction of pH changes was observed in the meats of the threeline grunt, Japanese jack mackerel, and white trevally when stored at 10 °C.","subitem_description_type":"Abstract"}]},"item_8_description_36":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究種目：基盤研究(C);  研究期間：2017～2019;   課題番号：17K07826;   研究分野：水産化学;   科研費の分科・細目：","subitem_description_type":"Other"}]},"item_8_description_37":{"attribute_name":"資源タイプ(WEKO2)","attribute_value_mlt":[{"subitem_description":"Research Paper","subitem_description_type":"Other"}]},"item_8_description_41":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_8_publisher_14":{"attribute_name":"出版者 名前","attribute_value_mlt":[{"subitem_publisher":"近畿大学"}]},"item_8_text_10":{"attribute_name":"著者 役割","attribute_value_mlt":[{"subitem_text_value":"研究代表者"}]},"item_8_text_7":{"attribute_name":"著者(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Tsukamasa, Yasuyuki"}]},"item_8_text_8":{"attribute_name":"著者 所属","attribute_value_mlt":[{"subitem_text_value":"近畿大学農学部; 教授"}]},"item_8_text_9":{"attribute_name":"著者所属(翻訳)","attribute_value_mlt":[{"subitem_text_value":"Kindai University"}]},"item_8_version_type_12":{"attribute_name":"版","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_be7fb7dd8ff6fe43","subitem_version_type":"NA"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"塚正, 泰之"},{"creatorName":"ツカマサ, ヤスユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-03-15"}],"displaytype":"detail","filename":"17K07826seika.pdf","filesize":[{"value":"299.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"17K07826seika.pdf","url":"https://kindai.repo.nii.ac.jp/record/21469/files/17K07826seika.pdf"},"version_id":"3da9e313-8324-4ca5-93c6-18882ee3b242"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"冷凍","subitem_subject_scheme":"Other"},{"subitem_subject":"魚肉","subitem_subject_scheme":"Other"},{"subitem_subject":"メト化","subitem_subject_scheme":"Other"},{"subitem_subject":"NAD","subitem_subject_scheme":"Other"},{"subitem_subject":"ATP","subitem_subject_scheme":"Other"},{"subitem_subject":"ｐH","subitem_subject_scheme":"Other"},{"subitem_subject":"解凍","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":"research report","resourceuri":"http://purl.org/coar/resource_type/c_18ws"}]},"item_title":"冷凍中のNAD分解による魚肉の変色遅延効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"冷凍中のNAD分解による魚肉の変色遅延効果","subitem_title_language":"ja"},{"subitem_title":"Study on the delay effect of discoloration of fish meat by NAD degradation during frozen storage","subitem_title_language":"en"}]},"item_type_id":"8","owner":"3","path":["4613"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2021-03-15"},"publish_date":"2021-03-15","publish_status":"0","recid":"21469","relation_version_is_last":true,"title":["冷凍中のNAD分解による魚肉の変色遅延効果"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-09-13T07:20:10.280090+00:00"}