{"created":"2024-03-04T07:13:03.683320+00:00","id":2009012,"links":{},"metadata":{"_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","1707979148924:1707983961004"]},"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"}],"filename":"suisangaku_65_3.pdf","format":"application/pdf","mimetype":"application/pdf","url":{"url":"https://our.repo.nii.ac.jp/record/2009012/files/suisangaku_65_3.pdf"},"version_id":"5762177f-be85-42ab-9042-a55012cf33a6"}]},"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"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2009-09-15"},"publish_date":"2009-09-15","publish_status":"0","recid":"2009012","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_creator_id":"9","weko_shared_id":-1},"updated":"2024-03-19T01:18:08.523634+00:00"}