{"created":"2023-06-19T07:03:57.310037+00:00","id":6460,"links":{},"metadata":{"_buckets":{"deposit":"46f72bbb-a05c-4a8f-9712-1b5f136ad658"},"_deposit":{"created_by":3,"id":"6460","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6460"},"status":"published"},"_oai":{"id":"oai:rakuno.repo.nii.ac.jp:00006460","sets":["9:10:18:19"]},"author_link":["20720","20723","20721","2725","20718","20722","20719"],"item_2_alternative_title_22":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of Fermentation Method on Quality of Sakura Shrimp Sauce"}]},"item_2_biblio_info_9":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"5","bibliographicPageEnd":"185","bibliographicPageStart":"179","bibliographicVolumeNumber":"66","bibliographic_titles":[{"bibliographic_title":"日本食品科学工学会誌"}]}]},"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":"The aim of this study was to investigate the quality of fermented seasonings from sakura shrimp, Lucensosergia lucens, prepared using various fermentation methods in order to produce unique products for the purpose of efficient utilization of valuable resources. Seven shrimp sauce mashes (moromis) were prepared from minced meat with shells of sakura shrimp using two koji molds (rice koji (RK) and sakura shrimp koji (SSK)), 15% salt, halophilic lactic acid bacterium (Tetragenococcus halophilus) and soy sauce yeast (Zygosaccharomyces rouxii). After fermentation at 30°Cfor 24 weeks, moromis were heated up to 90°C and filtrated with No. 5C. The physicochemical properties of the moromis during fermentation and the final products were investigated. The pH decrease during fermentation was faster in moromis with T. halophilus than in moromis without. Total nitrogen (TN) of all moromis increased quickly up to 4 weeks and remained almost constant up to 24 weeks. TN levels at the end of fermentation were higher in SSK moromis than in RK moromis. On free amino acid (FAA) analysis, total FAA levels of the final products were higher in SSK than in RK, while levels of Glu, Asp, Leu and Ala were high in all 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":"20721","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Hirose, Tomohiro"}]},{"nameIdentifiers":[{"nameIdentifier":"20722","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yoshikawa, Shuji"}]},{"nameIdentifiers":[{"nameIdentifier":"20723","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ochiai, Yoshihiro"}]}]},"item_2_publisher_36":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"社団法人日本食品科学工学会"}]},"item_2_relation_11":{"attribute_name":"ISBN","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"1341-027X","subitem_relation_type_select":"ISBN"}}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.3136/nskkk.66.179","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":"廣瀬, 智啓"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"吉川, 修司"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"落合, 芳博"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-11-18"}],"displaytype":"detail","filename":"R-2020-266_funatsu.pdf","filesize":[{"value":"780.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"R-2020-266_funatsu.pdf","url":"https://rakuno.repo.nii.ac.jp/record/6460/files/R-2020-266_funatsu.pdf"},"version_id":"c0b47d70-4177-4020-ae32-29dd3705a145"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"sakura shrimp","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentedseasoning","subitem_subject_scheme":"Other"},{"subitem_subject":"quality","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentation","subitem_subject_scheme":"Other"},{"subitem_subject":"koji mold","subitem_subject_scheme":"Other"},{"subitem_subject":"桜えび","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵調味料","subitem_subject_scheme":"Other"},{"subitem_subject":"品質","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵","subitem_subject_scheme":"Other"},{"subitem_subject":"麹","subitem_subject_scheme":"Other"},{"subitem_subject":"sakura shrimp","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentedseasoning","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"quality","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"fermentation","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"koji mold","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"桜えび","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵調味料","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"品質","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"麹","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":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"発酵法の違いが桜えび醤の品質特性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"発酵法の違いが桜えび醤の品質特性に及ぼす影響"}]},"item_type_id":"2","owner":"3","path":["19"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-11-18"},"publish_date":"2020-11-18","publish_status":"0","recid":"6460","relation_version_is_last":true,"title":["発酵法の違いが桜えび醤の品質特性に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-31T00:54:21.480399+00:00"}