{"created":"2023-06-19T11:18:12.425315+00:00","id":195,"links":{},"metadata":{"_buckets":{"deposit":"ee6a35fe-35ba-4ab4-9784-57615bd9ca1f"},"_deposit":{"created_by":3,"id":"195","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"195"},"status":"published"},"_oai":{"id":"oai:kinran.repo.nii.ac.jp:00000195","sets":["11:26:29"]},"author_link":["492","488","490","493","484","486","485","489","491","487"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicPageEnd":"117","bibliographicPageStart":"111","bibliographicVolumeNumber":"9","bibliographic_titles":[{}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"ニジマスはデリケートであり取扱いや環境によるストレスを受けやすい。ニジマスに水産業界で一般的に行われている水氷締めを施し氷蔵したところ、魚体の硬直の度合は死後30分後に最大に達し、その後、軟化を含めた品質の劣化が速やかに進んだ。この劣化の速さは苦悶死魚にも匹敵するものであり、手法の変更が望まれた。そこで、広く海水魚に適用されている延髄切断、それに引き続いての脱血と針金による脊髄破壊を施し、その効果を先の水氷締めの場合と、魚体の死後硬直と魚肉中ATP関連物質量の経時変化から比較した。その結果、脊髄破壊の手法によりニジマスの死後変化が10時間以上遅延することが判明した。これは死後すぐに脊髄の自律神経を破壊することで死後硬直を早める要因となる筋肉中のATP消費を抑えることができたためと考えられるが、脊髄破壊魚は、単に延髄切断を施した魚よりも解硬が緩やかであることも認められた。また氷蔵ニジマスにおいては、硬直指数とうまみ物質IMP含量の増減パターンが非常に類似しており、延髄破壊魚、水氷締め魚ともに魚体の最大硬直時にはIMP含量が最大値に達した。 延髄切断、脱血、そして脊髄破壊という一連のプロセスによりニジマスの鮮度は保持されることが判ったが、ストレスを与えない安定的な処置が難しいこともATP残存量における個体差の大きさから推察された。実用にあたっては、さらにストレスを除く方向性とともに、延髄切断と脱血にとどめ,不用なストレスをかけない方向性も提案される。 ","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"15","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00008317419","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12506589","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"千里金蘭大学 生活科学部 食物栄養学科 "},{"subitem_text_value":" 静岡県立大学 食品栄養科学部 "},{"subitem_text_value":" 静岡県立大学 食品栄養科学部 "},{"subitem_text_value":" 静岡県水産技術研究所 "},{"subitem_text_value":" 静岡県水産技術研究所 "}]},"item_3_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"ニジマス ノ センド ホジ ニ オヨボス セキズイ ハカイ ノ コウカ "}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 努"},{"creatorName":"サトウ, ツトム","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"484","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"巻田 由美子"},{"creatorName":"マキタ, ユミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"485","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"熊澤 茂則"},{"creatorName":"クマザワ, シゲノリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"486","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"岡田 裕史"},{"creatorName":"オカダ, ユウジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"487","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"五十嵐 保正"},{"creatorName":"イガラシ, ヤスマサ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"488","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Satoh, Tsutomu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"489","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Makita Yumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"490","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kumazawa Shigenori","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"491","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Okada Yuuji","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"492","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Igarashi Yasumasa","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"493","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":"2016-02-25"}],"displaytype":"detail","filename":"KJ00008317419.pdf","filesize":[{"value":"7.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00008317419.pdf","url":"https://kinran.repo.nii.ac.jp/record/195/files/KJ00008317419.pdf"},"version_id":"64ccba86-614d-4c08-8533-776598818ff1"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ニジマス ","subitem_subject_scheme":"Other"},{"subitem_subject":" K値 ","subitem_subject_scheme":"Other"},{"subitem_subject":" 死後硬直 ","subitem_subject_scheme":"Other"},{"subitem_subject":" 鮮度 ","subitem_subject_scheme":"Other"},{"subitem_subject":" 脊髄 ","subitem_subject_scheme":"Other"},{"subitem_subject":"rainbow trout ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" K-value ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" rigor mortis ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" freshness ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" spinal cord ","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"ニジマスの鮮度保持に及ぼす脊髄破壊の効果 ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ニジマスの鮮度保持に及ぼす脊髄破壊の効果 "},{"subitem_title":"Maintaining meat freshness through spinal cord destruction in rainbow trout Oncorhynchus mykiss ","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["29"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-12-25"},"publish_date":"2012-12-25","publish_status":"0","recid":"195","relation_version_is_last":true,"title":["ニジマスの鮮度保持に及ぼす脊髄破壊の効果 "],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T11:27:18.493152+00:00"}