{"created":"2024-07-06T03:23:57.860742+00:00","id":2000033,"links":{},"metadata":{"_buckets":{"deposit":"ab6ac886-65b4-463c-b914-f41f85810432"},"_deposit":{"created_by":19,"id":"2000033","owner":"19","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"2000033"},"status":"published"},"_oai":{"id":"oai:kyujyo.repo.nii.ac.jp:02000033","sets":["1:4:1719880492064"]},"author_link":[],"control_number":"2000033","item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Study on storage stability in miso preserved herring roe","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-02-28","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"69","bibliographicPageStart":"61","bibliographicVolumeNumber":"60","bibliographic_titles":[{"bibliographic_title":"九州女子大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Kyushu Women's University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"地域連携事業として地元企業である株式会社セルブは、数の子の味噌漬けの開発を行った。今回、商品化\nするため九州女子大学と、品質保持に関する項目である微生物検査および理化学検査を実施した。販売可能\nである期間を推定するため、常温保存、冷蔵保存および冷凍保存における2 ヶ月間の品質変化を検証した。\nその結果、一般生菌数は数の子の味噌漬けの常温区で、1週目に10⁶個台まで増加したのに対し、冷蔵区、\n冷凍区では、8週目まで10²個台であり腐敗はみられなかった。大腸菌、大腸菌群、腸炎ビブリオは検出さ\nれなかった。理化学検査では数の子の味噌漬けの常温区においてpHは時間の経過につれて低下がみられた\nのに対し、グルタミン酸含量は増加する傾向がみられた。塩分濃度、水分活性は、2カ月間でほとんど変化\nがみられなかった。以上のことから、数の子の味噌漬けは2 ヶ月の保存期間においては、冷蔵保存および冷\n凍保存をすることで品質が保持されることが確認された。","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"As a regional collaboration project, Celub co., Ltd. is a local company has developed miso-pickled herring\nroe. To commercialize the product, Kyushu Women’s University conducted microbiological tests and physical\nand chemical tests related to quality maintenance. In order to estimate the period during which the product\ncould be sold, we examined changes in quality over a two-month period during storage at room temperature,\nrefrigerated storage, and frozen storage. As a result, the number of general viable bacteria increased to 10⁶ in\nthe first week at room temperature when herring roe was pickled in miso. On the other hand, in the\nrefrigerated and frozen areas, the number of pieces remained in the 10² range until the 8th week, and no\nspoilage was observed. Escherichia coli, coliform bacteria, and Vibrio parahaemolyticus were not detected.\nPhysical and chemical tests showed that the pH of herring roe pickled in miso at room temperature decreased\nover time, while the glutamic acid content tended to increase. Salinity concentration and water activity\nshowed almost no change over the two-month period. In conclution, it was assumed that the quality of misopickled\nherring roe can be maintained and sold by refrigerating or freezing for a storage period of 2 months.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Ayumi MUSOU","nameLang":"en"}]},{"names":[{"name":"Ai YAMAMOTO","nameLang":"en"}]},{"names":[{"name":"Yasushi KOJIMA","nameLang":"en"}]},{"names":[{"name":"Sumiko KOJIMA","nameLang":"en"}]},{"names":[{"name":"Miki TOMOE","nameLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"九州女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12452639","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1884-0159","subitem_source_identifier_type":"PISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"武曽　歩","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"山本　亜衣","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"小嶋　慶","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"小嶋　寿見子","creatorNameLang":"ja"}]},{"creatorNames":[{"creatorName":"巴　美樹","creatorNameLang":"ja"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-07-06"}],"filename":"kiyo60-2-6.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://kyujyo.repo.nii.ac.jp/record/2000033/files/kiyo60-2-6.pdf"},"version_id":"20111609-ab23-4fe8-ae3f-6c46d5533bdc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"miso preserved","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"herring roe","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"general live bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"glutamic aci","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"数の子味噌漬け製品の保存性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"数の子味噌漬け製品の保存性に関する研究","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"19","path":["1719880492064"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-07-06"},"publish_date":"2024-07-06","publish_status":"0","recid":"2000033","relation_version_is_last":true,"title":["数の子味噌漬け製品の保存性に関する研究"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2024-07-18T07:14:07.590310+00:00"}