{"created":"2023-05-15T12:08:51.008271+00:00","id":522,"links":{},"metadata":{"_buckets":{"deposit":"ecf009fb-2bf8-4b3c-bf38-c72b5ec7c817"},"_deposit":{"created_by":18,"id":"522","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"522"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000522","sets":["16:57"]},"author_link":["140","251","136","250","249","177","181","252"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"54","bibliographicPageStart":"47","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　魚肉の酢じめに穀物酢と果実酢を用い硬さと食味に及ばす効果について検討を行った。その結果，りんご酢を魚肉の酢じめに用いることで，穀物酢や米酢より魚肉の硬さは低下した。また，有機酸を魚肉の酢じめに用いた場合， リンゴ酸は酢酸，クエン酸より魚肉の破断荷重値が低く，特に酢酸との差は顕著であった。さらに，魚肉の硬さに糖が影響を及ばしていたが， 5 ~20%の糖度による硬さの変化は認められなかった。魚に対する嗜好調査より，魚の酢潰け調理は好まれていない傾向である。今回，果実酢による効果を試みたが官能検査の結果，穀物酢，米酢， りんご酢の有意差は認められなかった。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"田中, 智子"},{"creatorName":"タナカ, サトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"逵, 牧子"},{"creatorName":"ツジ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森下, 敏子"},{"creatorName":"モリシタ, トシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tanaka, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuji, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Morishita, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"51_7_ノート_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"269.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"【現在非公開です】51_7_ノート_神戸女子短期大学紀要論攷","url":"https://suica.repo.nii.ac.jp/record/522/files/51_7_ノート_神戸女子短期大学紀要論攷.pdf"},"version_id":"596f901b-1f9e-4eac-a470-15b3f98a17aa"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"酢","subitem_subject_scheme":"Other"},{"subitem_subject":"硬さ","subitem_subject_scheme":"Other"},{"subitem_subject":"官能検査","subitem_subject_scheme":"Other"},{"subitem_subject":"浸潰","subitem_subject_scheme":"Other"},{"subitem_subject":"有機酸","subitem_subject_scheme":"Other"},{"subitem_subject":"vinegar","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hardness","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"pickle","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"organic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"酢漬け魚肉の硬さと食味の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"酢漬け魚肉の硬さと食味の変化"},{"subitem_title":"A Study on the Hardness and Taste of Pickled Fish","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"18","path":["57"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-11-01"},"publish_date":"2019-11-01","publish_status":"0","recid":"522","relation_version_is_last":true,"title":["酢漬け魚肉の硬さと食味の変化"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2023-05-15T13:19:17.037944+00:00"}