{"created":"2023-07-25T09:58:50.061647+00:00","id":1972,"links":{},"metadata":{"_buckets":{"deposit":"cf725918-98b6-4cea-a737-69627f5f123a"},"_deposit":{"created_by":15,"id":"1972","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1972"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001972","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":"1984-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"2098","bibliographicPageStart":"2091","bibliographicVolumeNumber":"50","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":"Enzymatic hydrolysis of phosphatidylcholin (PC) in skipjack flesh during storage at -20°C for 16 weeks was studied by following the changes in PC composition on the basis of their fatty acid compositions. Major PC in skipjack flesh were those having fatty acid combinations of (C16, C22), (C22, C22), (C18, C22), (C20, C22), (C16, C18), and (C18, C20). Percentages of the PC having fatty acid combinations of (C22, C22), (C18, C22), and (C20, C22) incereased gradually during storage, while that of (C18, C22) decreased distinctly. These results indicate that the PC in skipjack flesh are preferentially hydrolyzed by endogenous lipolytic enzyme system during storage at -20°C. The molecular species of the PC preferentially hydrolyzed were the same as those in the ice-stored skipjack flesh as previously reported. This suggests that the preferential hydrolysis of PC in skipjack flesh occurs regardless of storage temperature.\nOn the other hand, lyso-form phospholipids such as lysophosphatidylcholine (LPC) and lysophosphatidylethanolamine accumulated in skipjack flesh during storage. The maximum amount of LPC was 89mg/100g after a 6-week storage period. "}]},"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.50.2091","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.50.2091","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":"130001543685","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":"Ohshima, Toshiaki"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Wada, Shun"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Koizumi, Chiaki"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"魚肉","subitem_subject_scheme":"Other"},{"subitem_subject":"加水分解","subitem_subject_scheme":"Other"},{"subitem_subject":"燐脂質","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article"}]},"item_title":"冷凍貯蔵中におけるカツオ肉phosphatidylcholineの選択的加水分解","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"冷凍貯蔵中におけるカツオ肉phosphatidylcholineの選択的加水分解"},{"subitem_title":"Preferential Enzymatic Hydrolysis of Phosphatidylcholine in Skipjack Flesh during Frozen Storage","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":"1972","relation_version_is_last":true,"title":["冷凍貯蔵中におけるカツオ肉phosphatidylcholineの選択的加水分解"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:38:12.065975+00:00"}