{"created":"2023-05-15T08:37:05.539165+00:00","id":149,"links":{},"metadata":{"_buckets":{"deposit":"b865aaec-4fb3-48d5-accd-3bd083e5dbd7"},"_deposit":{"created_by":10,"id":"149","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"149"},"status":"published"},"_oai":{"id":"oai:narasaho-c.repo.nii.ac.jp:00000149","sets":["7:24"]},"author_link":["121","117"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"7","bibliographicPageEnd":"14","bibliographicPageStart":"10","bibliographic_titles":[{"bibliographic_title":"研究紀要"},{"bibliographic_title":"Bulletin of Studies","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Effects of the storage temperature and the wrapping form were examined on the deterioration of sardine lipid and on the freshness of sardine during storage at low temperature. The change in TBA-value of sardine muscle during storage was suppressed as　the storage　temperature　decreased.　The increase rate of TBA-value of the sardine stored at 0℃ and -3℃ using a　tray wrapped with polyvinylidenechloride film was clearly larger than that when stored using vacuum packaging. Significant distinction in the difference of the wrapping form was not observed in the increase of Ｋ-value and the amount of free fatty acid.　The increase rate of free fatty acid in sardine muscle stored at 0℃ was similar to that stored at -3℃, in contrast with the increase rate of K-value which was much larger in the sardine stored at 0 ℃ than at -3℃. The increase rate of free fatty acid was not influenced by the difference of wrapping form.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"奈良佐保女学院短期大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"01925043","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"池内, ますみ"},{"creatorName":"イケウチ, マスミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"117","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"IKEUCHI, Masumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"121","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"loｗ temperature storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"K-value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"TBA-value","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"free fatty acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"vacuum packaging","subitem_subject_language":"en","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":"低温貯蔵時の温度及び包装形態が魚肉の脂質変化に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低温貯蔵時の温度及び包装形態が魚肉の脂質変化に及ぼす影響"},{"subitem_title":"Effects of Low Temperature Storage and the Wrapping Form on the Deterioration of Lipid in Fish Muscle","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"10","path":["24"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-11-02"},"publish_date":"2016-11-02","publish_status":"0","recid":"149","relation_version_is_last":true,"title":["低温貯蔵時の温度及び包装形態が魚肉の脂質変化に及ぼす影響"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-05-15T08:50:25.930368+00:00"}