{"created":"2023-05-15T10:31:27.013882+00:00","id":28001,"links":{},"metadata":{"_buckets":{"deposit":"0d261546-6a72-4b55-b78c-f7b7513b249e"},"_deposit":{"created_by":1,"id":"28001","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"28001"},"status":"published"},"_oai":{"id":"oai:u-fukui.repo.nii.ac.jp:00028001","sets":["2394:2318:2727:2742"]},"author_link":["79423","79426","79424","79427","79425","79428"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2009-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"47","bibliographicPageStart":"39","bibliographicVolumeNumber":"48","bibliographic_titles":[{"bibliographic_title":"福井大学教育地域科学部紀要 第V部 応用科学(家政学編)"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では、へしこの製造期間の短縮、品質の安定化、製品の低塩化を目的とし、発酵調味糠 を用いた実験室における少量の試料での製造方法の検討をもとに、従来法の製造に用いられる樽 にサバを漬け込み、本製造方法の実用性について検討した。サバの下処理は、背開きして食塩 5%(サバ重量)を振り塩し、一晩おいた。発酵調味糠を用いた本漬けは、下処理時に滲み出て きた水分(生しえ)を加えたものと加えないものの2樽とし、25℃で4ヶ月間発酵させた。従来 法で製造された市販品のへしこと計3点を試料とした。その結果、本製造方法での、食用におけ る安全性が確認された。製造した2試料は市販品よりも、塩分含量が有意に低く、過酸化脂質の 生成は有意に低く、α―トコフェロール量は有意に高かった。官能検査から、食味の好ましさは 「塩辛さ」において生しえを加えたものが、生しえを加えなかったものや市販品より有意に好ま しく、「総合評価」においても、生しえを加えたものが好ましかった。よって、調味発酵糠を用 いて樽漬けした本製造方法は、大量に製造する上で実用可能であると考えられる。","subitem_description_type":"Abstract"}]},"item_10002_relation_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"TD00002563","subitem_relation_type_select":"NCID"}}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1345-6075","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"松田, 真依"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村上, 亜由美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"末, 信一朗"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MATSUDA, Mai","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"MURAKAMI, Ayumi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SUYE, Shin-ichiro","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-08-05"}],"displaytype":"detail","filename":"BD00002563_001.pdf","filesize":[{"value":"754.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"BD00002563_001.pdf","url":"https://u-fukui.repo.nii.ac.jp/record/28001/files/BD00002563_001.pdf"},"version_id":"2d98c658-6ed2-4482-90ed-59f8ba2bd44f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"サバ","subitem_subject_scheme":"Other"},{"subitem_subject":"糠漬け","subitem_subject_scheme":"Other"},{"subitem_subject":"低塩","subitem_subject_scheme":"Other"},{"subitem_subject":"地域科学","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":"低塩化サバ糠漬け「へしこ」製造方法の実用性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"低塩化サバ糠漬け「へしこ」製造方法の実用性"},{"subitem_title":"Practicability of methods for low salt rice-bran-fermented mackerel.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"1","path":["2742"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-02-12"},"publish_date":"2010-02-12","publish_status":"0","recid":"28001","relation_version_is_last":true,"title":["低塩化サバ糠漬け「へしこ」製造方法の実用性"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T12:52:06.445374+00:00"}