{"created":"2023-06-19T12:05:25.789458+00:00","id":155,"links":{},"metadata":{"_buckets":{"deposit":"cf059643-662b-449e-8fe1-b63c50afbd33"},"_deposit":{"created_by":15,"id":"155","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"155"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000155","sets":["6:16"]},"author_link":["11","8","98"],"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"38","bibliographicPageStart":"33","bibliographicVolumeNumber":"63","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_3_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"40016621270","subitem_description_type":"Other"}]},"item_3_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Carp has been used as food for special occasion in Saku City, Nagano Prefecture. In our previous study, young people said the carp meat had a muddy odor or fishy smell. Therefore, the weak-point of carp is its taste and odor. In order to better utilize carp meat as a foodstuff the taste and odor was analyzed.\n  In this study, the odor differences between raw and frozen carp meat were measured by a sensory evaluation and instrumental analysis. In addition, the odor differences due to the different parts of the carp meat were measured by instrumental analysis.\n  The samples were subjected to sensory evaluations of odor by 22 trained panelists (ave. age was 23.4). And Multi Organoleptic System was used as an instrument for analysis. As the results, the analysis found the frozen sample was less odorous than the raw sample. In the raw sample, the odor was strongest closer to the head. Thus, considering which part of the carp body the meat came from is important. It was shown that frozen processing is useful to reduce raw and fishy odor.","subitem_description_type":"Abstract"}]},"item_3_full_name_23":{"attribute_name":"著者名（英）","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"11","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030435284","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}],"names":[{"name":"Kogiso, Kana","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"8","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006832031","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006832031"}],"names":[{"name":"Yoshioka, Yumi","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"98","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000050320932","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}],"names":[{"name":"Nakazawa, Hiroko","nameLang":"en"}]}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_20":{"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":"小木曽, 加奈"},{"creatorName":"コギソ, カナ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"11","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030435284","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"吉岡, 由美"},{"creatorName":"ヨシオカ, ユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006832031","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006832031"}]},{"creatorNames":[{"creatorName":"中澤, 弥子"},{"creatorName":"ナカザワ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"98","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000050320932","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-02-20"}],"displaytype":"detail","filename":"kentan_kiyo-63-05.pdf","filesize":[{"value":"398.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kentan_kiyo-63-05.pdf","url":"https://u-nagano.repo.nii.ac.jp/record/155/files/kentan_kiyo-63-05.pdf"},"version_id":"9624d8f4-8a6a-4b17-b3c6-996053f788e1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"鯉","subitem_subject_scheme":"Other"},{"subitem_subject":"淡水魚","subitem_subject_scheme":"Other"},{"subitem_subject":"長野","subitem_subject_scheme":"Other"},{"subitem_subject":"郷土食","subitem_subject_scheme":"Other"},{"subitem_subject":"凍結処理","subitem_subject_scheme":"Other"},{"subitem_subject":"部位差","subitem_subject_scheme":"Other"},{"subitem_subject":"carp","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fresh water fish","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Nagano","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"regional tradition food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"freezing treatment","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Differences in parts of the carp body","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":"コイ肉の匂い : 凍結処理と部位差について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"コイ肉の匂い : 凍結処理と部位差について"},{"subitem_title":"Studies of odor differences in carp meat : raw and frozen, different parts","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["16"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-02-20"},"publish_date":"2013-02-20","publish_status":"0","recid":"155","relation_version_is_last":true,"title":["コイ肉の匂い : 凍結処理と部位差について"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:40:51.113818+00:00"}