{"created":"2023-07-25T09:58:49.499624+00:00","id":1957,"links":{},"metadata":{"_buckets":{"deposit":"bd1c86fa-77c3-4c8d-a80d-864f5c821a44"},"_deposit":{"created_by":15,"id":"1957","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1957"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001957","sets":["187:190:445","41:318"]},"author_link":["2116","3198","3196"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1986-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"517","bibliographicPageStart":"511","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"日本水産学会誌"},{"bibliographic_title":"Nippon Suisan Gakkaishi ","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Gonads of sea urchin Strongylocentrotus nudus were salted with 10, 15, and 20% NaCl and stored at 5°C for about 27 weeks. During storage, composition of lipid of the salted gonads was analyzed. TBA value and contents of VBN, carbonyl, and oxo-acid were also determined,\nThe content of triglyceride, a principal component of non-polar lipids, of salted gonads decreased during storage, while that of free fatty acid increased. The changes in the contents of these lipid classes occurred noticeably in the sample with NaCl added at a higher concentration. The contents of phosphatidylcholine and phosphatidylethanolamine, major components of polar lipids, decreased, being accompanied with formations of lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine. A larger amount of LPC was accumulated in the sample with NaCl added at higher concentration.\nFatty acid composition of the total lipid in all samples remained almost unchanged during storage. However, percentages of C20:4 and C20:5 decreased in the polar lipid fraction, while it increased in the non-polar lipid fraction.\nThese results suggested that the lipid deterioration of salted gonads of sea urchin during storage was caused through a hydrolytic reaction rather than oxidative one. "}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本水産学会"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.2331/suisan.52.511","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Publisher's Version/PDF (OpenAccess)"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.2331/suisan.52.511","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"日本水産学会"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://jsfs.jp/","subitem_relation_type_select":"URI"}}]},"item_3_relation_28":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"130001542990","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0021-5392","subitem_source_identifier_type":"ISSN"}]},"item_3_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00193422","subitem_source_identifier_type":"NCID"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大島, 敏明"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"和田, 俊"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"小泉, 千秋"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"劣化","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"水産加工","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"脂質","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"食塩","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"棘皮動物","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":"journal article"}]},"item_title":"用塩量の異なるうに塩辛の熟成中における脂質劣化の相違","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"用塩量の異なるうに塩辛の熟成中における脂質劣化の相違"},{"subitem_title":"Lipid deterioration of salted gonads of sea urchin during storage at 5°C","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["318","445"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-28"},"publish_date":"2020-09-28","publish_status":"0","recid":"1957","relation_version_is_last":true,"title":["用塩量の異なるうに塩辛の熟成中における脂質劣化の相違"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:38:15.201882+00:00"}