{"created":"2023-05-15T12:36:40.662430+00:00","id":1503,"links":{},"metadata":{"_buckets":{"deposit":"d14bb81c-e891-4253-8bba-27bb89e5d314"},"_deposit":{"created_by":2,"id":"1503","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"1503"},"status":"published"},"_oai":{"id":"oai:kutarr.kochi-tech.ac.jp:00001503","sets":["28:36"]},"author_link":["4221","4224","4222","4219","4218","4220","4223"],"item_7_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on Methods of Maintaining Freshness of Frigate mackerel with Mixed Ice in Sea Water and Slurry Ice"}]},"item_7_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-07-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"206","bibliographicPageStart":"199","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"高知工科大学紀要"}]}]},"item_7_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"全国の約40%以上の水揚げが高知県であるマルソウダガツオ（メジカ）は、高知県内の特産物と成り得る魚介類と考えられる。しかし、現状の取り扱いは鮮度劣化が速い魚であるとされ、宗田節などの加工食品などに用いられ、安価に流通している。一方、水揚げされている地域内では、鮮度の良い状態の内に流通していることから、時期によってはカツオより高値で刺身として販売されている。そこで、本研究では生鮮メジカを高知県の特産物として全国的に展開が図れるかを検証するため、冷却保存法の違いによる鮮度およびヒスタミン含有量の時系列変化を調べた。その結果、鮮度とヒスタミン含有量から生鮮魚として全国に流通するのに必要となる水揚げから少なくとも24時間以内では、刺身で食することのできる鮮魚として流通が可能であるというデータを得た。","subitem_description_type":"Abstract"}]},"item_7_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"高知工科大学"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11954573","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1348-4842","subitem_source_identifier_type":"ISSN"}]},"item_7_version_type_18":{"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":"松本, 泰典"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"黒原, 健朗"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"下元, 道夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"多田, 昭介"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山口, 薫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中越, 竜夫"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"北村, 和之"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-13"}],"displaytype":"detail","filename":"rb8_199-206.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"rb8_199-206.pdf","url":"https://kutarr.kochi-tech.ac.jp/record/1503/files/rb8_199-206.pdf"},"version_id":"a84182bc-538a-490f-ae5f-f546f264b862"}]},"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":"マルソウダガツオ（メジカ）の鮮度保持法の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"マルソウダガツオ（メジカ）の鮮度保持法の検討"}]},"item_type_id":"7","owner":"2","path":["36"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-07-29"},"publish_date":"2011-07-29","publish_status":"0","recid":"1503","relation_version_is_last":true,"title":["マルソウダガツオ（メジカ）の鮮度保持法の検討"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T14:01:36.932836+00:00"}