{"created":"2023-07-25T09:59:06.366079+00:00","id":2346,"links":{},"metadata":{"_buckets":{"deposit":"a5ede335-4c11-4bfa-8367-3b15c9d2bf6a"},"_deposit":{"created_by":15,"id":"2346","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2346"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002346","sets":["187:189:555","187:189:558","41:605"]},"author_link":["1991","3696","269","2513"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-12-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"12","bibliographicPageEnd":"770","bibliographicPageStart":"765","bibliographicVolumeNumber":"49","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"},{"bibliographic_title":"Journal of the Japanese Society for Food Science and Technology","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"3種の鮮度指標(K値,生菌数,揮発性塩基窒素)により,鮮度低下の速いサバとイワシについて,脱水シート包装による鮮度保持効果を評価し,以下の結果を得た.また,脱水シート包装した場合の魚のドリッ量および水分含量をポリ塩化ビニリデンシート(対照)包装した場合と比較し,脱水シートの効果を考察した.<BR>(1) K値を指標にした場合には,両魚種ともに,保存2日目以降に対照区との間に有意差が認めらた.特にサバの場合に大きな差違が見られ,保存2日目に対照区のK値は約30%に達してしまい,生で食せなかったのに対し,脱水シート包装した場合のK値は20%以下であり,刺身として充分食べられる状態であった.<BR>(2) 揮発性塩基窒素を指標にした場合にも,保存2日目以降に対照区との間に有意差が認められ,その差は保存日数の経過に伴い大きくなり,サバの3日目,4日目では約10mg/g,イワシ4日目では約10mg/gの差がみられた.<BR>(3) 生菌数を指標にした場合には,有意差は認あられなかった.<BR>(4) ドリップ量及び水分含量の測定結果から,脱水シートはほぼ完全にドリップを吸収していることが明らかとなった.<BR>以上の結果から,K値及び揮発性塩基窒素による評価において,脱水シートの鮮度保持効果が明確にあらわれた理由は,脱水シートによるドリップの吸収が酵素反応における水分の抑制を促し,その反応速度の低下をもたらしたためと推察できる."},{"subitem_description":"In this study, we aim to verify the freshness-preserving effects of contact dehydration sheets (CDS) on pacific mackerel and Japanese sardine using K value, total volatile base nitrogen (T-VBN), and viable cell count as freshness indicators. The amounts of drip and moisture contents of two fish, one wrapped with CDS and the other with poly (vinylidene chloride) film (control), were also measured to compare the freshness-preserving effects of CDS. After two days of storage, K values for pacific mackerel wrapped with poly (vinylidene chloride) film reached 30%, indicating that they are unsuitable for raw consumption, while K values for pacific mackerel wrapped with CDS were less than 20%, indicating that they are suitable for raw consumption. Similar differences in T-VBN were also observed after two days of storage. The treatment effects were more pronounced for pacific mackerel than for Japanese sardine. No significant differences in viable cell count between the two treatments throughout the storage period for either fish were observed. Judging from the results of drip loss and moisture content, CDS appears capable of absorbing the majority of the excess moisture. The differences in moisture content between the two treatments were 10% for pacific mackerel and 4% for Japanese sardine after one day of storage. The distinct freshness-preserving effects of CDS on the K value and T-VBN seem to be due to a decline in the catalytic reaction speed of enzymes, which is a result of reduced drip."}]},"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/nskkk.49.765","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/nskkk.49.765","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":"10010199195","subitem_relation_type_select":"NAID"}}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1341-027X","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":"AN10467499","subitem_source_identifier_type":"NCID"}]},"item_3_text_61":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_text_value":"ダッスイ シート ホウソウ ニ ヨル センギョ ノ センド ホジ : サバ ト イワシ ノ センド ホジ コウカ"}]},"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":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI"}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"佐藤, 奈保子 ","creatorNameLang":"ja"},{"creatorName":"サトウ, ナオコ","creatorNameLang":"ja"},{"creatorName":"Hamada, Naoko","creatorNameLang":"en"},{"creatorName":"濱田, 奈保子 ","creatorNameLang":"ja"},{"creatorName":"ハマダ, ナオコ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyNameLang":"ja"},{"familyNameLang":"ja"},{"familyNameLang":"en"},{"familyNameLang":"ja"},{"familyNameLang":"ja-Kana"}],"givenNames":[{"givenNameLang":"ja"},{"givenNameLang":"ja"},{"givenNameLang":"en"},{"givenNameLang":"ja"},{"givenNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"小林, 武志"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"今田, 千秋"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"渡邉, 悦生"}],"nameIdentifiers":[{}]}]},"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":"脱水シート包装による鮮魚の鮮度保持 : サバとイワシの鮮度保持効果","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"脱水シート包装による鮮魚の鮮度保持 : サバとイワシの鮮度保持効果"},{"subitem_title":"Freshness Preservation of Raw Fish using Contact Dehydration Sheet : Freshness-preserving effects of contact dehydration sheet on pacific mackerel and Japanese sardine","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["555","558","605"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-03-29"},"publish_date":"2022-03-29","publish_status":"0","recid":"2346","relation_version_is_last":true,"title":["脱水シート包装による鮮魚の鮮度保持 : サバとイワシの鮮度保持効果"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2024-04-02T08:13:06.188670+00:00"}