{"created":"2023-07-25T09:59:15.840438+00:00","id":2546,"links":{},"metadata":{"_buckets":{"deposit":"23e88232-9e43-4c14-adb4-dc6c0f0c9fa1"},"_deposit":{"created_by":15,"id":"2546","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2546"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002546","sets":["187:189:686","187:190:437","187:190:438","41:681"]},"author_link":["2346","4015","2354","4016","1996","4004","2567"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"B","bibliographicPageStart":"131516","bibliographicVolumeNumber":"373","bibliographic_titles":[{"bibliographic_title":"Food Chemistry"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The quality of seasoned products of Alaska pollack (Theragra chalcogramma) roe declined dramatically during frozen storage.\nThis research investigated the effects of processing sequence and frozen storage period on seasoned Alaska pollack roe product quality. In addition, the relationship between mechanical properties and protein composition of ovary membrane and eggshell was discussed.\nThe seasoned roe product made by the Seasoning-Frozen storage process showed higher mechanical property values, better surface color and more stable protein composition.\nThe results clarified that this process allowed endogenous transglutaminase to act before it had been denatured and effectively prevented protein degradation during frozen storage.\nThe retardation of protein degradation was probably attributed to cryoprotective effects from components in seasoning solution."}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"公開日: 2022-12-07"}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"item_3_relation_10":{"attribute_name":"PubMed番号","attribute_value_mlt":[{"subitem_relation_type_id":{}}]},"item_3_relation_11":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.1016/j.foodchem.2021.131516","subitem_relation_type_select":"DOI"}}]},"item_3_relation_13":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"Author's Accepted Manuscript Version/PDF (Available on: 2022-12-07) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/am/pii/S030881462102522X","subitem_relation_type_select":"URI"}},{"subitem_relation_name":[{"subitem_relation_name_text":"Elsevier B.V."}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.elsevier.com/ja-jp","subitem_relation_type_select":"URI"}}]},"item_3_rights_12":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"(c) 2022 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.foodchem.2021.131516"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0308-8146","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":"AA00649137","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":"Chen, Chaoping"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Geng, Jie-Ting"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Thanathornvarakul, Nonthacha"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Keratimanoch, Sumate"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Üçyol, Nail"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okazaki, Emiko"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Osako, Kazufumi"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Mechanical properties","subitem_subject_scheme":"Other"},{"subitem_subject":"Frozen storage","subitem_subject_scheme":"Other"},{"subitem_subject":"Processing sequence","subitem_subject_scheme":"Other"},{"subitem_subject":"Cryoprotectant","subitem_subject_scheme":"Other"},{"subitem_subject":"Transglutaminase","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":"The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality"}]},"item_type_id":"3","owner":"15","path":["437","438","681","686"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-09-26"},"publish_date":"2022-09-26","publish_status":"0","recid":"2546","relation_version_is_last":true,"title":["The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-07-25T10:29:06.412682+00:00"}