{"created":"2023-05-15T14:45:08.075206+00:00","id":127,"links":{},"metadata":{"_buckets":{"deposit":"4173e228-e9c2-4758-bb63-0600db160779"},"_deposit":{"created_by":3,"id":"127","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"127"},"status":"published"},"_oai":{"id":"oai:k-junshin.repo.nii.ac.jp:00000127","sets":[]},"author_link":["668","661","665","662","664","663","660","667","666"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008-01-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"231","bibliographicPageStart":"221","bibliographicVolumeNumber":"38","bibliographic_titles":[{"bibliographic_title":"研究紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"進藤, 智子"}],"nameIdentifiers":[{"nameIdentifier":"660","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"油田, 幸子"}],"nameIdentifiers":[{"nameIdentifier":"661","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"進藤, 穣"}],"nameIdentifiers":[{"nameIdentifier":"662","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"シンドウ, トモコ"}],"nameIdentifiers":[{"nameIdentifier":"663","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"アブラダ, サチコ"}],"nameIdentifiers":[{"nameIdentifier":"664","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"シンドウ, ジョウ"}],"nameIdentifiers":[{"nameIdentifier":"665","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Shindo, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"666","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Aburada, Sachiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"667","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shindo, Jo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"668","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"鹿児島大学水産学部と鹿児島県西之表市で共同開発されたトビウオ魚醤油1）の調味料としての特性を明らかにした。従来の魚醤油は，独特の臭気と強い旨味を有し，塩分濃度は28％前後と高いことが特徴で，一部の地域の郷土料理や隠し味としての利用にとどまっている。今回共同開発されたトビウオ魚醤油は魚醤油特有の臭気が比較的少ないことと強い旨味を有し，塩分濃度は8.5％と少ないことが特徴である。また，穀醤油の塩分濃度約17％と比較すると2分の1である。15品目の試料について官能検査および因子分析を行い，日常での穀醤油の代替利用の可能性を検証した。調理形態では，煮物や焼き物などの加熱料理が適し，酢など他の調味料と併用することで利用の範囲が広がることが示唆された。","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00271490","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子短期大学生活学科"},{"subitem_text_value":"鹿児島厚生連病院栄養管理科"},{"subitem_text_value":"鹿児島純心女子短期大学生活学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2014-07-31"}],"displaytype":"detail","filename":"kiyo_38_16.pdf","filesize":[{"value":"341.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"kiyo_38_16","url":"https://k-junshin.repo.nii.ac.jp/record/127/files/kiyo_38_16.pdf"},"version_id":"77c44f31-e375-4a3c-b584-6bde3a29cbf4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"トビウオ","subitem_subject_scheme":"Other"},{"subitem_subject":"魚醤油","subitem_subject_scheme":"Other"},{"subitem_subject":"醤油","subitem_subject_scheme":"Other"},{"subitem_subject":"鹿児島","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":"トビウオ魚醤油の調味料としての特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"トビウオ魚醤油の調味料としての特性"},{"subitem_title":"Specific Property of Fish Sauce prepared from Flying Fish as Seasoning under Cooking","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["35"],"pubdate":{"attribute_name":"公開日","attribute_value":"2008-01-31"},"publish_date":"2008-01-31","publish_status":"0","recid":"127","relation_version_is_last":true,"title":["トビウオ魚醤油の調味料としての特性"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T15:15:06.896802+00:00"}