{"created":"2024-02-20T05:18:26.003142+00:00","id":2000001,"links":{},"metadata":{"_buckets":{"deposit":"78c93ab0-d696-444b-aa76-d9ab4dd96178"},"_deposit":{"created_by":4,"id":"2000001","owner":"4","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"2000001"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:02000001","sets":["2:5:1708394711099"]},"author_link":[],"control_number":"2000001","item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-06-16","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"22","bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"中国学園紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では鶏ささみ肉を食材として一般調理および真空調理する際の添加調味料（食塩，塩麹，紅塩麹）の違いによる物性や食味に及ぼす影響を比較検討することを目的とした。その結果，物性測定では，『真空調理法の紅塩麹添加』が最も柔らかい値を示し，次いで『一般調理法の紅塩麹添加』の順であった。また，重量増加指数（％）では，『一般調理法の食塩・紅塩麹添加』が最も重量が低い値であった。調理法別で比較すると，『真空調理法』が重量の減少が少なかった。塩分濃度測定では，『一般調理法の食塩添加』が最も高く1.6％であった。官能評価（食味評価）では，『一般調理法の食塩添加』が最も高評価だった。今回の測定分析では，調理法や添加調味料の種類によって物性や食味が変化した。今回の調理および測定では，添加調味料による違いを比較検討するために，一般調理法および真空調理法の加 熱温度条件を80℃と同一にした。実際の調理作業では，それぞれの調理法で最も適切な加熱温度や加熱時間が異なることもあり，今後更に検討が必要と思われた。また今後，食塩濃度，味覚の季節変動性，調理法を考慮した官能評価項目なども追加し，更なるデータの収集を行い，添加調味料が鶏ささみ肉の物性，食味に及ぼす影響についての検討を深めたいと考えている。","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Yoko Kitajima","nameLang":"en"}]},{"names":[{"name":"Jun Murakami","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24770/0002000001","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"588.51","subitem_subject_scheme":"NDC"},{"subitem_subject":"596","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior College"}]},"item_10002_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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"北島 葉子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"村上 淳","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2024-03-22"}],"displaytype":"detail","fileDate":[{"fileDateType":"Copyrighted","fileDateValue":"2023-06-16"}],"filename":"w022_001_006.pdf","filesize":[{"value":"1.1 MB"}],"license_note":"Copyright (c) 2023 by Chugokugakuen University and Chugoku Junior College","licensetype":"license_note","mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://cur-ren.repo.nii.ac.jp/record/2000001/files/w022_001_006.pdf"},"version_id":"033909c2-d093-4ccd-b637-dec4f6baf8c5"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"真空調理","subitem_subject_scheme":"Other"},{"subitem_subject":"鶏ささみ肉","subitem_subject_scheme":"Other"},{"subitem_subject":"物性測定","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"食塩","subitem_subject_scheme":"Other"},{"subitem_subject":"塩麹","subitem_subject_scheme":"Other"},{"subitem_subject":"紅塩麹","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":"一般調理と真空調理における調味料の添加の違いが鶏肉の物性および食味に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"一般調理と真空調理における調味料の添加の違いが鶏肉の物性および食味に及ぼす影響","subitem_title_language":"ja"},{"subitem_title":"Study on the Effect of Different Seasonings Added During General Cooking and Vacuum Cooking on the Physical Properties of Chicken and its Sensory Attributes","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["1708394711099"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2024-03-22"},"publish_date":"2024-03-22","publish_status":"0","recid":"2000001","relation_version_is_last":true,"title":["一般調理と真空調理における調味料の添加の違いが鶏肉の物性および食味に及ぼす影響"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2024-04-08T02:41:50.094124+00:00"}