{"created":"2023-06-19T11:38:08.273300+00:00","id":5720,"links":{},"metadata":{"_buckets":{"deposit":"b921244a-0759-47f3-baab-7be841aa0a47"},"_deposit":{"created_by":13,"id":"5720","owners":[13],"pid":{"revision_id":0,"type":"depid","value":"5720"},"status":"published"},"_oai":{"id":"oai:mie-u.repo.nii.ac.jp:00005720","sets":["420:421:443:448"]},"author_link":["12493","12494","12495"],"item_4_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1991-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"147","bibliographicPageStart":"141","bibliographicVolumeNumber":"5","bibliographic_titles":[{"bibliographic_title":"三重大学生物資源学部紀要 = The bulletin of the Faculty of Bioresources, Mie University"}]}]},"item_4_description_14":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_4_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Production of fish sauces from sardines with proteases was investigated.  To prevent sardine putrefaction during processing and obtain a good yield regarding the umami component,the hydrdysis condition was discussed, and the results obtained are following:\n 1.  Eleven commercial proteases were examined, and the three proteases were selected from them on the data of hydrolysis ratio of sardine, contents of soluble nitrogen components and amounts of\nliberated glutamic acid and inosinic acid.\n 2.  An increment of addition volume of the enzymes to sardines led to the formation of more glutamic acid and solube nitrogen components in the hydrolysates.\n 3,  The fish sauces obtained in this study were analyzed regarding their amino acids, organic acids, and nucleotides, and they were proven to be good material as the base of food seasoning with a comparison of commercial fish sauces, because of less trimethyl amine and rich umami components.","subitem_description_type":"Abstract"}]},"item_4_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"三重大学生物資源学部"}]},"item_4_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0915-0471","subitem_source_identifier_type":"PISSN"}]},"item_4_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10073846","subitem_source_identifier_type":"NCID"}]},"item_4_subject_16":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498","subitem_subject_scheme":"NDC"}]},"item_4_text_18":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Studies on the Production of a Fish Sauce from Sardines"}]},"item_4_text_63":{"attribute_name":"ノート","attribute_value_mlt":[{"subitem_text_value":"Agropedia提供データ"}]},"item_4_text_65":{"attribute_name":"資源タイプ（三重大）","attribute_value_mlt":[{"subitem_text_value":"Departmental Bulletin Paper / 紀要論文"}]},"item_4_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"坪内, 一夫","creatorNameLang":"ja"},{"creatorName":"Tsubouchi, Kazuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12493","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"久松, 眞","creatorNameLang":"ja"},{"creatorName":"Hisamatsu, Makoto","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12494","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山田, 哲也","creatorNameLang":"ja"},{"creatorName":"Yamada, Tetsuya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12495","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-02-18"}],"displaytype":"detail","filename":"AN100738460000512.pdf","filesize":[{"value":"357.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"AN100738460000512.pdf","url":"https://mie-u.repo.nii.ac.jp/record/5720/files/AN100738460000512.pdf"},"version_id":"7b36b852-d9c6-41be-9e4f-27e1de1a065a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"fish sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"sardine","subitem_subject_scheme":"Other"},{"subitem_subject":"protease","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":"イワシ調味液製造に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"イワシ調味液製造に関する研究","subitem_title_language":"ja"}]},"item_type_id":"4","owner":"13","path":["448"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-05-23"},"publish_date":"2007-05-23","publish_status":"0","recid":"5720","relation_version_is_last":true,"title":["イワシ調味液製造に関する研究"],"weko_creator_id":"13","weko_shared_id":-1},"updated":"2023-10-12T02:08:30.965708+00:00"}