{"created":"2025-01-22T03:58:58.272006+00:00","id":2000060,"links":{},"metadata":{"_buckets":{"deposit":"c2f88f86-9ea8-4baa-a88b-dd69572cf8af"},"_deposit":{"created_by":14,"id":"2000060","owner":"14","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"2000060"},"status":"published"},"_oai":{"id":"oai:ic.repo.nii.ac.jp:02000060","sets":["1:1737429019096:1737429120787"]},"author_link":[],"control_number":"2000060","item_10002_biblio_info_7":{"attribute_name":"bibliographic_information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"43","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"茨城キリスト教大学紀要　II.社会・自然科学","bibliographic_titleLang":"ja"},{"bibliographic_title":"Journal of Ibaraki Christian University II. Social and Natural Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"This study aims to investigate the effects of the enzymes in green papaya from Ibaraki Prefecture on pork. As a result, the pork soaked in a solution of processed green papaya (powder) showed similar results in the cooking loss rate and colors compared to ginger juice. The texture of the pork was soft and lacked elasticity due to low values of hardness and breaking load. The sensory evaluation favored juiciness and tenderness, but due to the lack of elasticity, it did not lead to a high taste evaluation. I think it is necessary to adjust the concentration and soaking time of the processed green papaya (powder) to improve the texture of pork in the future.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"茨城キリスト教大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Ibaraki Christian University","subitem_publisher_language":"en"}]},"item_10002_source_id_9":{"attribute_name":"item_10002_source_id_9","attribute_value_mlt":[{"subitem_source_identifier":"1342-6370","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大貫, 和恵","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"オオヌキ, カズエ","creatorNameLang":"ja-Kana","creatorNameType":"Personal"},{"creatorName":"Onuki, Kazue","creatorNameLang":"en","creatorNameType":"Personal"}]},{"creatorNames":[{"creatorName":"目黒, 周作","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"メグロ, シュウサク","creatorNameLang":"ja-Kana","creatorNameType":"Personal"},{"creatorName":"Meguro, Shusaku","creatorNameLang":"en","creatorNameType":"Personal"}]},{"creatorNames":[{"creatorName":"飯島, 健志","creatorNameLang":"ja","creatorNameType":"Personal"},{"creatorName":"イイジマ, タケシ","creatorNameLang":"ja-Kana","creatorNameType":"Personal"},{"creatorName":"Iijima, Takeshi","creatorNameLang":"en","creatorNameType":"Personal"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2025-01-22"}],"displaytype":"detail","filename":"58-2-03_Onuki.pdf","filesize":[{"value":"687 KB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://ic.repo.nii.ac.jp/record/2000060/files/58-2-03_Onuki.pdf"},"version_id":"4e57d003-aa31-4b90-9f64-cde18b72e72e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"青パパイヤ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"やわらかさ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"green papaya","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"tenderness","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","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":"item_resource_type","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"青パパイヤに含まれる酵素が豚肉に及ぼす調理特性の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"青パパイヤに含まれる酵素が豚肉に及ぼす調理特性の影響","subitem_title_language":"ja"},{"subitem_title":"Effects of the enzymes contained in green papaya of the cooking properties of pork.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["1737429120787"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2025-01-22"},"publish_date":"2025-01-22","publish_status":"0","recid":"2000060","relation_version_is_last":true,"title":["青パパイヤに含まれる酵素が豚肉に及ぼす調理特性の影響"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2025-02-26T07:39:57.902220+00:00"}