{"created":"2023-06-19T12:05:26.373238+00:00","id":167,"links":{},"metadata":{"_buckets":{"deposit":"a976260e-694e-4cd5-92cf-455b488455ce"},"_deposit":{"created_by":15,"id":"167","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"167"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000167","sets":["6:17"]},"author_link":["98","11","8","756"],"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"32","bibliographicPageStart":"29","bibliographicVolumeNumber":"67","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":"120005280229","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":"In our previous study, we have reported gustatory characteristics of carp grown in two different districts (Saku City in Nagano and Kooriyama City in Fukushima), by comparing odor and taste with instrumental analysis and sensory evaluations. In recent years, there were reports that tastiness of food was related to unsaturated long-chain fatty acids; arachidonic acid, an oleic acid, etc.\nIn this study, the purpose of this work was to compare the fatty acid composition of two carps (Saku carp and Fukushima carp) and to examine their characteristics of tastiness.\n　As a result, Saku carp contained significantly higher amount of pulmitic acid, stearic acid, alpha-linolenic acid and arachidonic acid than Fukushima one. On the other hand, Fukushima carp contained significantly higher amount of myristic acid, EPA and DHA than Saku one. There was no significant difference between the two carps in the concentration of palmitoleic acid, an oleic acid, linoleic acid and icosenoic acid.","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":"756","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000238400076","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000238400076"}],"names":[{"name":"Karasawa, Hideyuki","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":"唐沢, 秀行"},{"creatorName":"カラサワ, ヒデユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"756","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000238400076","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000238400076"}]},{"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":"2013-03-21"}],"displaytype":"detail","filename":"紀要67-04.pdf","filesize":[{"value":"272.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"紀要67-04","url":"https://u-nagano.repo.nii.ac.jp/record/167/files/紀要67-04.pdf"},"version_id":"58f3b8b4-f191-426c-8c01-42d49f2e8281"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"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 traditional food","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fatty acid compositions","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":"佐久鯉及び福島県産鯉の脂肪酸組成の比較","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"佐久鯉及び福島県産鯉の脂肪酸組成の比較"},{"subitem_title":"Comparison of fatty acid compositions between Saku and Fukushima carp","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-03-21"},"publish_date":"2013-03-21","publish_status":"0","recid":"167","relation_version_is_last":true,"title":["佐久鯉及び福島県産鯉の脂肪酸組成の比較"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:39:39.727903+00:00"}