{"created":"2023-05-15T14:22:16.908701+00:00","id":4170,"links":{},"metadata":{"_buckets":{"deposit":"0f584264-3e9d-46ac-8f93-a7b15fcd10f5"},"_deposit":{"created_by":3,"id":"4170","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"4170"},"status":"published"},"_oai":{"id":"oai:bunkyo.repo.nii.ac.jp:00004170","sets":["1:654:670"]},"author_link":["5323","5322"],"item_5_biblio_info_13":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-12-01"},"bibliographicPageEnd":"15","bibliographicPageStart":"13","bibliographicVolumeNumber":"44","bibliographic_titles":[{"bibliographic_title":"研究紀要"},{"bibliographic_title":"Annual Reports of Studies"}]}]},"item_5_date_43":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2012-01-13"}]},"item_5_description_12":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　我が国において、干物は保存性の高い食品として古くから利用されてきた。また近年では、その独特のうま味とテクスチャーから、日常食品としても好まれている。このうま味の一因として、乾燥工程における水分量の減少により、魚肉中の呈味成分が濃縮されることがあげられる。また呈味成分の中で遊離アミノ酸および核酸は、タンパク質および核酸分解酵素の働きにより分解生成物が生成されれば、濃縮される以上に濃度が高くなることが考えられた。分解酵素の作用に関する研究は、酵素活性が強いことが知られている貝類に関する報告と、白色筋のミンチのみを原料とした著者らの報告以外はほとんど行われていない。本研究は、日常的に食する干物の呈味性を、分解酵素の作用により高めることを目的としている。今回は、アジ干物製造工程における水分量変化と遊離アミノ酸量変化を測定し、タンパク質分解酵素の働きを検討した。また、製造工程における脂質量変化と呈味との関連についても検討した。","subitem_description_type":"Abstract"}]},"item_5_description_33":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"研究紀要 湘南キャンパス開設15周年記念号\\nAnnual Reports of Studies in Celebration of the 15th Anniversary of Shonan Campus","subitem_description_type":"Other"}]},"item_5_description_38":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_5_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03855309"}]},"item_5_text_39":{"attribute_name":"本文言語","attribute_value_mlt":[{"subitem_text_value":"日本語"}]},"item_5_text_42":{"attribute_name":"ID","attribute_value_mlt":[{"subitem_text_value":"BKSW440006"}]},"item_5_text_7":{"attribute_name":"Author","attribute_value_mlt":[{"subitem_text_value":"Kasaoka, Seiichi"},{"subitem_text_value":"Nakajima, Shigeru"}]},"item_5_text_8":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"文教大学女子短期大学部"},{"subitem_text_value":"文教大学女子短期大学部"}]},"item_5_text_9":{"attribute_name":"Institution","attribute_value_mlt":[{"subitem_text_value":"Bunkyo University Women's College"},{"subitem_text_value":"Bunkyo University Women's College"}]},"item_5_version_type_35":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"笠岡, 誠一"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中島, 滋"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-03-24"}],"displaytype":"detail","filename":"BKSW440006.pdf","filesize":[{"value":"241.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BKSW440006.pdf","url":"https://bunkyo.repo.nii.ac.jp/record/4170/files/BKSW440006.pdf"},"version_id":"cc6713c0-9c51-4faf-9e22-92db657bae24"}]},"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":"アジ干物製造工程における遊離アミノ酸および脂質量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アジ干物製造工程における遊離アミノ酸および脂質量の変化"},{"subitem_title":"Changes in Amounts of Free Amino Acids during the Manufacture of Dried Horse Mackerel"}]},"item_type_id":"5","owner":"3","path":["670"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-01-13"},"publish_date":"2012-01-13","publish_status":"0","recid":"4170","relation_version_is_last":true,"title":["アジ干物製造工程における遊離アミノ酸および脂質量の変化"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T17:17:12.368112+00:00"}