{"created":"2023-05-15T12:09:54.635723+00:00","id":15512,"links":{},"metadata":{"_buckets":{"deposit":"6a198435-f184-4278-8f46-c3f21a888751"},"_deposit":{"created_by":19,"id":"15512","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15512"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015512","sets":["1504:1510"]},"author_link":["93710","93707","93709","93708","93712","93711"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"16","bibliographic_titles":[{"bibliographic_title":"Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2022-01-12"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"A natural product such as chitosan promotes health benefits and extends the shelf life of the processed products. Chitosan has been used as a food additive due to its antioxidant and antimicrobial activities. This study was conducted to optimize the chitosan concentration as a coating agent on the quality and shelf life of Labeo rohita fillets during frozen storage. Chitosan (CH) solutions were prepared with 0.5 %, 1 %, and 2 % (w/v) CH in 1 % (v/v) glacial acetic acid for coating application. The control (0% CH) and CH treated fish fillets were stored at -18 °C for 14 weeks and assessed for chemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and K-value), microbiological (aerobic plate count (APC)), and sensory properties. The pH, TBARS, and K-value of 1 % and 2 % CH treated fish fillets were acceptable up to 14th week of storage, while TVB-N value was permissible up to 12th week of  storage.  After 14th  week of  storage, the APC of control, 0.5 %, 1 %, and 2 % CH treated fillets were 7.18 log CFU/g, 5.02  log CFU/g, 4.13 log CFU/g, and 3.21 log CFU/g, respectively. The  fish  fillets treated with 1 % and 2 % CH had acceptable sensory attributes up to 12th week, while control fillets were unacceptable after the 6th week of storage. This study demonstrated that 1% CH could be used as a natural additive for keeping the quality and extending the shelf life of L. rohita fillets during frozen storage.","subitem_description_type":"Abstract"}]},"item_16_link_13":{"attribute_name":"抄録（URL）","attribute_value_mlt":[{"subitem_link_text":"Optimization of Chitosan Concentration on the Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets","subitem_link_url":"https://www.bbp4b.litbang.kkp.go.id/squalen-bulletin/index.php/squalen/article/view/504"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Research and Development Center for Marine and Fisheries Product Processing and Biotechnology"}]},"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/10.15578/squalen.504","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2021 Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology"}]},"item_16_rights_19":{"attribute_name":"権利URI","attribute_value_mlt":[{"subitem_rights":"http://creativecommons.org/licenses/by-nc-sa/4.0/"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"20895690","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"24069272","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"Department of Fisheries Technology, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University"},{"subitem_text_value":"Department of Fisheries Technology, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University"},{"subitem_text_value":"Department of Fisheries Technology, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University"},{"subitem_text_value":"Department of Aquaculture, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University"},{"subitem_text_value":"Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University"},{"subitem_text_value":"Department of Fisheries Technology, Faculty of Fisheries, Bangabandhu Sheikh Mujibur Rahman Agricultural University"}]},"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":"Afrin, Faria"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Rasul, Md. Golam"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Khan, Murshida"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Akter, Taslima"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"YUAN, Chunhong"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Shah, A.K.M. Azad"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-01-12"}],"displaytype":"detail","filename":"sbmfpb-v16n1p1-9.pdf","filesize":[{"value":"154.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"sbmfpb-v16n1p1-9","url":"https://iwate-u.repo.nii.ac.jp/record/15512/files/sbmfpb-v16n1p1-9.pdf"},"version_id":"c96f70fe-c28d-4b81-9752-6fdc82ce2b7c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Labeo rohita","subitem_subject_scheme":"Other"},{"subitem_subject":"chitosan","subitem_subject_scheme":"Other"},{"subitem_subject":"frozen storage","subitem_subject_scheme":"Other"},{"subitem_subject":"quality","subitem_subject_scheme":"Other"},{"subitem_subject":"shelf life","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"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":"Optimization of Chitosan Concentration on the Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Optimization of Chitosan Concentration on the Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-01-12"},"publish_date":"2022-01-12","publish_status":"0","recid":"15512","relation_version_is_last":true,"title":["Optimization of Chitosan Concentration on the Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T13:02:12.433791+00:00"}