{"created":"2023-05-15T15:24:08.585269+00:00","id":1793,"links":{},"metadata":{"_buckets":{"deposit":"2e4049b0-c64b-4fb2-8cd8-d091d6fde9e2"},"_deposit":{"created_by":1,"id":"1793","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"1793"},"status":"published"},"_oai":{"id":"oai:shiga-u.repo.nii.ac.jp:00001793","sets":["21:22:163:179"]},"author_link":["8810","8811","8813","8809","8814","8808","8817","8815","8816","8812","8818","8807"],"item_2_alternative_title_20":{"attribute_name":"タイトル（ヨミ）","attribute_value_mlt":[{"subitem_alternative_title":"サバ ナレズシ ノ カガク セイブン ト シコウセイ"}]},"item_2_alternative_title_22":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Chemical composition of saba-narezushi (fermented mackerel with rice) and taste preferences"}]},"item_2_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"61","bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"滋賀大学教育学部紀要, 3, 自然科学"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Departmental Bulletin Paper","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The chemical composition of saba-narezushi (fermented mackerel with rice), a special food product of Kutsuki in Shiga, was analyzed. Calsium and iron content was very high in saba-narezushi. The fatty acid composition changed very little over the manufacturing process, and there was little lipid oxidation even though the fermentation process was very long, lasting six months or more. After storage in a freezer (-20℃) for several months, the fatty acid composition remained at approximately the same values as that in raw fish, showing that the lipid oxidation process is very slow. A taste preference test administered to a panel revealed that individuals who have experience eating narezushi evaluated it to be more delicious than those with no experience eating narezushi.","subitem_description_type":"Abstract"},{"subitem_description":"滋賀県朽木の特産品であるさばなれずしの化学成分を調べた。さばなれずしには、カルシウムと鉄が豊富に含まれていた。一方、6ヶ月以上という長期間の発酵工程を経て製造されるにもかかわらず、脂質はほとんど酸化されておらず、脂肪酸組成にも変化がみられなかった。製品化されたさばなれずしを真空包装して冷凍庫（-20℃）で数ヶ月間保存した後も、脂肪酸組成に変化はほとんどみられず、脂質の酸化も非常にゆっくりにしか進まなかった。さばなれずしの官能評価の結果、なれずしを食べた経験の有無でさばなれずしのおいしさに対する評価に違いがあり、なれずしを食べたことのある人の方がおいしいと評価していた。","subitem_description_type":"Abstract"}]},"item_2_description_7":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"滋賀大学教育学部紀要, 3, 自然科学, 第61号, pp.1-7","subitem_description_type":"Other"}]},"item_2_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"クボ, カオリ"}]},{"nameIdentifiers":[{}],"names":[{"name":"タテイシ, マユコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"サカイ, ケイ"}]},{"nameIdentifiers":[{}],"names":[{"name":"ホリコシ, マサコ"}]}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Kubo, Kaori"}]},{"nameIdentifiers":[{}],"names":[{"name":"Tateishi, Mayuko"}]},{"nameIdentifiers":[{}],"names":[{"name":"Sakai, Kei"}]},{"nameIdentifiers":[{}],"names":[{"name":"Horikoshi, Masako"}]}]},"item_2_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"滋賀大学教育学部"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11123267","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1342-9272","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"久保, 加織"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"立石, 真由子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"酒井, 景"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"堀越, 昌子"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-09-12"}],"displaytype":"detail","filename":"shizen61pp.1-.pdf","filesize":[{"value":"895.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"shizen61pp.1-.pdf","url":"https://shiga-u.repo.nii.ac.jp/record/1793/files/shizen61pp.1-.pdf"},"version_id":"8fe2ef1e-8795-4aa6-87eb-dbefc4b5f0c0"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"fermented fish","subitem_subject_scheme":"Other"},{"subitem_subject":"calcium","subitem_subject_scheme":"Other"},{"subitem_subject":"lipid oxidation","subitem_subject_scheme":"Other"},{"subitem_subject":"n-3 polyunsaturated fatty acid","subitem_subject_scheme":"Other"},{"subitem_subject":"preference","subitem_subject_scheme":"Other"},{"subitem_subject":"なれずし","subitem_subject_scheme":"Other"},{"subitem_subject":"カルシウム","subitem_subject_scheme":"Other"},{"subitem_subject":"脂質酸化","subitem_subject_scheme":"Other"},{"subitem_subject":"n-3系多価不飽和脂肪酸","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","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":"さばなれずしの化学成分と嗜好性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"さばなれずしの化学成分と嗜好性"}]},"item_type_id":"2","owner":"1","path":["179"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-05-09"},"publish_date":"2012-05-09","publish_status":"0","recid":"1793","relation_version_is_last":true,"title":["さばなれずしの化学成分と嗜好性"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T19:52:24.260717+00:00"}