{"created":"2023-07-25T09:59:17.009813+00:00","id":2572,"links":{},"metadata":{"_buckets":{"deposit":"ba9f939a-fc8f-4951-a310-68e9da362f07"},"_deposit":{"created_by":15,"id":"2572","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"2572"},"status":"published"},"_oai":{"id":"oai:oacis.repo.nii.ac.jp:00002572","sets":["187:191:409","187:191:685","41:702"]},"author_link":["245","2561","4073","4075","4072","4074"],"item_3_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-02","bibliographicIssueDateType":"Issued"},"bibliographicPageStart":"109331","bibliographicVolumeNumber":"144","bibliographic_titles":[{"bibliographic_title":"Food Control"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This study investigated the influence of freezing after supercooling, which we also referred to as supercooled freezing, on the quality of pork tenderloin meat. Experiments for slow and rapid freezing with and without supercooling were carried out. Ice crystal formation was examined using X-ray computed tomography and optical microscope.\nThawing of the frozen samples was subsequently conducted to contribute a holistic study on the quality of pork meat prior to further processing or consumption.\nThe investigated thawing methods include the use of tap water, refrigerator, room air, and ice water. Quality measurements such as drip loss, texture, and impedance were employed after thawing.\nResults showed that the supercooled rapid and slow freezing conditions produced homogeneously distributed smaller ice crystals compared with the conventional non-supercooled freezing.\nThe thawing method has a substantial influence on the drip loss and electric impedance at high frequencies. Supercooled rapid freezing combined with refrigerator thawing was found to be the best method that can improve the meat quality, owing to the morphology of ice crystals and better reabsorption of water during thawing."}]},"item_3_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Elsevier B.V."}]},"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.foodcont.2022.109331","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: 2023-09-06) "}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.sciencedirect.com/science/article/am/pii/S0956713522005242","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.foodcont.2022.109331"}]},"item_3_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0956-7135","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":"AA1082764X","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":"Poudyal, Rajib Lochan"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Maekawa, Ryunosuke"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Redo, Mark Anthony"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Khanal, Rajendra"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI"}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Suzuki, Toru","creatorNameLang":"en"},{"creatorName":"鈴木, 徹 ","creatorNameLang":"ja"},{"creatorName":"スズキ, トオル","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyNameLang":"en"},{"familyNameLang":"ja"},{"familyNameLang":"ja-Kana"}],"givenNames":[{"givenNameLang":"en"},{"givenNameLang":"ja"},{"givenNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"Watanabe, Manabu"}],"nameIdentifiers":[{},{}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Freezing","subitem_subject_scheme":"Other"},{"subitem_subject":"Supercooling","subitem_subject_scheme":"Other"},{"subitem_subject":"Thawing","subitem_subject_scheme":"Other"},{"subitem_subject":"Pork meat quality","subitem_subject_scheme":"Other"},{"subitem_subject":"Ice crystal morphology","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 supercooled freezing on the quality of pork tenderloin meat under different thawing conditions","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions"}]},"item_type_id":"3","owner":"15","path":["409","685","702"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-11-07"},"publish_date":"2022-11-07","publish_status":"0","recid":"2572","relation_version_is_last":true,"title":["Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2024-04-02T08:18:53.719278+00:00"}