{"created":"2023-07-25T09:58:50.738971+00:00","id":1989,"links":{},"metadata":{"_buckets":{"deposit":"bcbe557d-a335-4735-ae55-d40bc25460a1"},"_deposit":{"created_by":15,"id":"1989","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"1989"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00001989","sets":["187:190:239","187:190:445","41:472"]},"author_link":["3124","2116","1525"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-07-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"473","bibliographicPageStart":"465","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"Food Science and Technology Research"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Building a brand fish is the key to success in business, as brand fish are generally sold at a higher price. We focused on one of the varieties of brand red sea bream, which is famous for its texture and aesthetic appeal. In this study, we evaluated the appearance and texture of red sea bream meat using organoleptic analysis to elucidate the relationship between degradation of muscle protein and meat quality. The appearance and texture were significantly superior in the brand red sea bream as compared to the non-brand variety. The brand red sea bream muscle showed greater resistance to apoptosis and autophagy. This suggested that the difference in the appearance and texture of the brand red sea bream was because of the suppression of muscle protein degradation. The results indicated that the brand fish was obviously tastier than the non-brand fish."}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品科学工学会"}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/fstr.24.465","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/10.3136/fstr.24.465","subitem_relation_type_select":"DOI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"日本食品科学工学会"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://jsfst.smoosy.atlas.jp/ja","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":"130007419683","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1344-6606","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":"AA11320122","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":"Nagasaka, Reiko"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Harigaya, Atsuko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohshima, Toshiaki"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"brand fish","subitem_subject_scheme":"Other"},{"subitem_subject":"organoleptic analysis","subitem_subject_scheme":"Other"},{"subitem_subject":"proteolysis","subitem_subject_scheme":"Other"},{"subitem_subject":"red sea bream","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":"Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major"}]},"item_type_id":"3","owner":"15","path":["239","445","472"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-09-28"},"publish_date":"2020-09-28","publish_status":"0","recid":"1989","relation_version_is_last":true,"title":["Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:38:03.798737+00:00"}