{"created":"2023-06-19T07:00:10.490858+00:00","id":1395,"links":{},"metadata":{"_buckets":{"deposit":"ecb15f80-03e2-4a65-aeb1-3614c83d1e60"},"_deposit":{"created_by":3,"id":"1395","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1395"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00001395","sets":["9:10:18:19"]},"author_link":["3309","3312","2725","3310","3307","3311","3308"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Quality characteristics of Yezo sika deer (Cervus nippon yesoensis) meat sauce products prepared using soy sauce production technology"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"61","bibliographicPageStart":"53","bibliographicVolumeNumber":"86","bibliographic_titles":[{"bibliographic_title":"日本畜産学会報"}]}]},"item_2_description_43":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_2_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究はエゾシカ肉を原料とし醤油醸造技術を応用した日本人好みの肉醤を開発することを目的とした．エゾシカモモ肉を挽肉にし，5種類の麹（大豆麹（SBK），醤油麹（SSK），米麹，ミンチ肉麹，細切り肉麹）に15％食塩，醤油用乳酸菌（Tetragenococcus halophilus）および醤油用酵母（Zygosaccharomyces rouxii）を添加して30°Cで6ヵ月間発酵した．火入れ・ろ過後の最終製品の品質を物理化学的性状，呈味成分，味覚センサによる味の評価（MTS）および官能評価（SE）から調査した．その結果，SBK添加区はpHや酢酸レベルが高い点で他の試料と異なった．MTSデータの主成分分析から麹単独区，乳酸菌添加区および乳酸菌と酵母添加区での味の識別が可能となった．麹の種類に応じて，試料間でうま味やクセの強さが異なった．順位法によるSEではSSKが全試料中で最も好まれた．The purpose of this study is to produce moromis, a popular Japanese meat sauce, prepared from Yezo sika deer (Cervus nippon yesoensis) using traditional soy sauce production technology. Moromis samples were prepared with hind leg meat using five koji molds (KM) : soybean koji (SBK), soy sauce koji (SSK), rice koji (RK), minced meat koji (MMK) and cubed meat koji (CMK), 15% salt, halophilic lactic acid bacteria (Tetragenococcus halophilus) and soy sauce fermentation yeast (Zygosaccharomyces rouxii). After fermentation at 30°C for 6 months, the moromis samples were heated to 90°C and filtered through a No. 5C filter. The physicochemical and sensory properties, as well as the extractive components of the meat sauce products, were investigated ; measurements by multichannel taste sensor (MTS) were also obtained. The pH and acetic acid contents of moromis prepared with SBK were higher than those in the other samples. Differences in taste were distinguishable among the samples prepared using only KM, KM+T. halophilus and KM+T. halophilus+Z. rouxii by principal component analysis (PCA) with MTS data. PCA results indicated differences in umami and peculiar flavor among the samples dependent on the type of KM employed. According to sensory evaluation using the ranking method, meat sauce prepared with SSK was the most palatable of the samples.","subitem_description_type":"Abstract"}]},"item_2_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"affiliations":[{"affiliationNames":[{"affiliationName":"","lang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"","nameIdentifierScheme":"ISNI","nameIdentifierURI":"http://www.isni.org/isni/"}]}],"familyNames":[{"familyName":"FUNATSU","familyNameLang":"en"},{"familyName":"舩津","familyNameLang":"ja"}],"givenNames":[{"givenName":"Yasuhiro","givenNameLang":"en"},{"givenName":"保浩","givenNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"2725","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9356","nameIdentifierScheme":"教員総覧","nameIdentifierURI":"https://www.rakuno.ac.jp/archives/teacher/9356.html"}],"names":[{"name":"FUNATSU, Yasuhiro","nameLang":"en"},{"name":"舩津, 保浩","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"3310","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MIYAUCHI, Yukie"}]},{"nameIdentifiers":[{"nameIdentifier":"3311","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KAWAKAMI, Makoto"}]},{"nameIdentifiers":[{"nameIdentifier":"3312","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ISHIOROSHI, Makoto"}]}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本畜産学会"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"10.2508/chikusan.86.53","subitem_relation_type_select":"DOI"}}]},"item_2_version_type_19":{"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"FUNATSU, Yasuhiro","creatorNameLang":"en"},{"creatorName":"舩津, 保浩","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"宮内, 千枝"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"川上, 誠"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"石下, 真人"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-09-14"}],"displaytype":"detail","filename":"S-2016-078_funatsu.pdf","filesize":[{"value":"509.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S-2016-078_funatsu.pdf","url":"https://rakuno.repo.nii.ac.jp/record/1395/files/S-2016-078_funatsu.pdf"},"version_id":"824ab826-ab7f-4073-8bfb-940b4a9eb5da"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"meat sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"multichannel taste sensor","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory properties","subitem_subject_scheme":"Other"},{"subitem_subject":"soy sauce production technology","subitem_subject_scheme":"Other"},{"subitem_subject":"yezo sika deer","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"醤油醸造技術を用いて調製したエゾシカ醤の品質特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"醤油醸造技術を用いて調製したエゾシカ醤の品質特性"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-06-09"},"publish_date":"2017-06-09","publish_status":"0","recid":"1395","relation_version_is_last":true,"title":["醤油醸造技術を用いて調製したエゾシカ醤の品質特性"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-31T00:54:18.720065+00:00"}