{"created":"2023-05-15T12:09:38.426468+00:00","id":15185,"links":{},"metadata":{"_buckets":{"deposit":"64eb46a7-9e6b-403a-973c-b0da0b18b57b"},"_deposit":{"created_by":19,"id":"15185","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15185"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015185","sets":["1504:1510"]},"author_link":["91618","91615","91617","91614","91616","91613"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-05-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"130","bibliographicPageStart":"127","bibliographicVolumeNumber":"91","bibliographic_titles":[{"bibliographic_title":"日本畜産学会報"},{"bibliographic_title":"The Japanese journal of zootechnical science","bibliographic_titleLang":"en"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2021-02-08"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"鹿挽肉に添加したNaCl 含量の違いが鹿肉ソーセージの保水性およびテクスチャー特性に及ぼす影響について検討した．野生ホンシュウジカ（n ＝ 16）の胸最長筋から挽肉を調製し，NaCl の添加量が異なる0％区，1％区，2％区，および3％区に分け，鹿肉ソーセージを調製し，保水性およびテクスチャー特性を測定した．0％区のクッキングロスは他区のものに比較して有意に高かった．凝集性および付着性には試験区間での有意な差はなかった．また，ガム性荷重は2％区と3％区が0％区に比較して有意に高く，3％区が1％区に比較して有意に高かった．2％区および3％区のガム性荷重およびすべての試験区の凝集性および付着性は，口内でばらけにくいと評価される値であった．保水性が高く，口内でばらけにくい鹿肉ソーセージを製造するためには，鹿挽肉に少なくとも2％のNaCl を添加する必要があることが示唆された．","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"　This study was conducted to evaluate the effect of adding different levels of NaCl to venison mince on the water holding capacity and textural properties of venison sausage. M. longissimus thoracis of a wild honsyu sika deer (Cervus  ippon centralis) (n = 16) was ground and divided into four samples of mince. Different amounts of NaCl were added to each sample : 0.01% (0% group), 1% (1% group), 2% (2% group), or 3% (3% group) of each sample weight. Each mince sample was mixed well and boiled to produce the venison sausage. Cooking losses and textural profiles in the sausages of all four groups were analyzed. The cooking loss of the 0% group was significantly higher than those of the other groups. There were no significant differences in cohesiveness and adhesiveness between the four groups. The load of gumminess of the 2% and 3% groups was significantly higher than that of the 0% group, and that of the 3% group was significantly higher than that of the 1% group. The values of the load of gumminess of the 2% and 3% groups and those for cohesiveness and adhesiveness of all groups were evaluated as having deformation resistance. These results suggest that it is necessary to add NaCl at a level of at least 2% of the mince weight to produce a venison sausage which has both water holding capacity and deformation resistance.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"91616","nameIdentifierScheme":"WEKO"}],"names":[{"name":"NAKAI, Mizuho"}]},{"nameIdentifiers":[{"nameIdentifier":"91617","nameIdentifierScheme":"WEKO"}],"names":[{"name":"NISHIYAMA, Moeno"}]},{"nameIdentifiers":[{"nameIdentifier":"91618","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MURAMOTO, Takayuki"}]}]},"item_16_link_13":{"attribute_name":"抄録（URL）","attribute_value_mlt":[{"subitem_link_text":"鹿挽肉に添加した NaCl 含量が鹿肉ソーセージの保水性およびテクスチャー特性に及ぼす影響","subitem_link_url":"https://www.jstage.jst.go.jp/article/chikusan/91/2/91_127/_article/-char/ja"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本畜産学会"}]},"item_16_relation_26":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.2508/chikusan.91.127","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2020 日本畜産学会"}]},"item_16_source_id_25":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AN00195188","subitem_source_identifier_type":"NCID"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18808255","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"1346907X","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"岩手大学大学院総合科学研究科"},{"subitem_text_value":"岩手大学大学院総合科学研究科"},{"subitem_text_value":"岩手大学農学部"}]},"item_16_version_type_27":{"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":[{"creatorNames":[{"creatorName":"中井, 瑞歩"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"西山, 萌乃"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"村元, 隆行"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-02-08"}],"displaytype":"detail","filename":"zssj-v91n2p127-130.pdf","filesize":[{"value":"238.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"zssj-v91n2p127-130","url":"https://iwate-u.repo.nii.ac.jp/record/15185/files/zssj-v91n2p127-130.pdf"},"version_id":"7ddb5bc9-8481-484f-b60c-935b32ce0202"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ばらけにくさ","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー特性","subitem_subject_scheme":"Other"},{"subitem_subject":"鹿肉ソーセージ","subitem_subject_scheme":"Other"},{"subitem_subject":"保水性","subitem_subject_scheme":"Other"},{"subitem_subject":"deformation resistance","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"texture property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"venison sausage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"water holding capacity","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":"鹿挽肉に添加したNaCl含量が鹿肉ソーセージの保水性およびテクスチャー特性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鹿挽肉に添加したNaCl含量が鹿肉ソーセージの保水性およびテクスチャー特性に及ぼす影響"},{"subitem_title":"Effects of adding different levels of NaCl to venison mince on water holding capacity and textural properties of venison sausage","subitem_title_language":"en"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-02-08"},"publish_date":"2021-02-08","publish_status":"0","recid":"15185","relation_version_is_last":true,"title":["鹿挽肉に添加したNaCl含量が鹿肉ソーセージの保水性およびテクスチャー特性に及ぼす影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T13:22:47.358791+00:00"}