{"created":"2023-06-19T11:08:22.939140+00:00","id":855,"links":{},"metadata":{"_buckets":{"deposit":"f6b2b19e-1d23-4521-9460-1cbcce926d6d"},"_deposit":{"created_by":14,"id":"855","owners":[14],"pid":{"revision_id":0,"type":"depid","value":"855"},"status":"published"},"_oai":{"id":"oai:ic.repo.nii.ac.jp:00000855","sets":["1:130:131"]},"author_link":["1896","1892","1893","1898","1894","1899","1891","1900","1897","1895"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"茨城キリスト教大学紀要 II,社会・自然科学 "},{"bibliographic_title":"Journal of Ibaraki Christian University II, Social and natural sciences","bibliographic_titleLang":"en"}]}]},"item_10002_creator_3":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Onuki, Kazue"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sakakura, Yuki"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ioroi, Ryo"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Murakami, Ritsuko"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Noguchi, Tamao"}],"nameIdentifiers":[{}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"  The present study aims the revival as the traditional food of pufferfish liver which was prohibited to serve as an edible food at 1983 by the Ministry of Welfare, with safety, nutritional function and deliciousness. From our study worked so far, the liver of non-toxic pufferfish obtained was found to possess a high preference with high functional IPA and DHA. However, its characteristic fish and shellfish odor impairs its preference. Through present study, the components of the odor occurred were varied dependent on heating temperature.\n  The non-toxic pufferfish liver was put in the sampling bag followed by filling the inert gas and was heated for about one hour at 40 degrees or 100 ones. The components of the gas occurred through heating were analyzed by the MPT-GC/MS method. From the pufferfish liver heated at 40 degrees, hydrogen sulfide and methyl mercaptan were mainly detected as the causative odor.On the other hand, in heating treatment at 100 degrees, a lot of trimethylamine newly occurred and further 3-methylbutanol and isobutanol remarkably increased in replacement of most components detected formerly. From these results, the odor generated on the heat-treatment of pufferfish liver was found to mainly consist of trimethylamine and 3-methylbutanol.\n  Next, the processed foods were manufactured by using each two mixture of a miso, a sake, and an akazake effective to improve fish and shellfish odor. The sensory evaluation (ranking test, 5-point scoring test) was performed by panel in the evaluation method to evaluate the odor and the preference of obtained processed foods. As a result, the pufferfish liver having been processed mixing the miso with the akazake was, overall, high evaluation, especially liked four items (odor, appearance, taste, processed food) in six kinds of samples. In addition, it was clarified that the ratio of 1:1 of the miso and the akazake was the best.","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"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13426370","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"大貫, 和恵"},{"creatorName":"オオヌキ, カズエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"坂倉, 有紀"},{"creatorName":"サカクラ, ユキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"五百藏, 良"},{"creatorName":"イオロイ, リョウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村上, りつ子"},{"creatorName":"ムラカミ, リツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"野口, 玉雄"},{"creatorName":"ノグチ, タマオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-24"}],"displaytype":"detail","filename":"2-01_onuki.pdf","filesize":[{"value":"1.8 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"2-01_onuki","url":"https://ic.repo.nii.ac.jp/record/855/files/2-01_onuki.pdf"},"version_id":"46a11e43-6164-40d4-9ab2-2a2f30b9373e"}]},"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":"養殖トラフグ肝臓（無毒）加工品のにおいおよび嗜好性の改善","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"養殖トラフグ肝臓（無毒）加工品のにおいおよび嗜好性の改善"},{"subitem_title":"Strategy to improve the odor and the taste of the processed non-toxic liver of cultured pufferfish by each mixture of effective seasonings to cancel fish and shellfish odor.","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"14","path":["131"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-01-24"},"publish_date":"2018-01-24","publish_status":"0","recid":"855","relation_version_is_last":true,"title":["養殖トラフグ肝臓（無毒）加工品のにおいおよび嗜好性の改善"],"weko_creator_id":"14","weko_shared_id":-1},"updated":"2023-06-19T11:16:07.651123+00:00"}