{"created":"2023-05-15T12:09:54.812440+00:00","id":15517,"links":{},"metadata":{"_buckets":{"deposit":"83fb6974-5e6f-4f43-8b81-4d3a1240b021"},"_deposit":{"created_by":19,"id":"15517","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15517"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015517","sets":["1515:1519"]},"author_link":["93741","93742","93739","93740","93738"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2020-12-22","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"39","bibliographicPageStart":"33","bibliographicVolumeNumber":"19","bibliographic_titles":[{"bibliographic_title":"CyTA : Journal of Food"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2022-01-14"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Effects of air thawing (AT), refrigerator thawing (RT), water immersing thawing (WIT), lotic water thawing (LWT), and microwave thawing (MT) on the quality of swimming crab by liquid nitrogen freezing were investigated. The highest thawing loss was recorded for MT sample (2.70%) followed by AT (2.22%), WIT (1.97%), and LWT (1.52%), while RT had the lowest value (1.06%). RT sample had the lowest TBARS (0.34 mg/kg) and the highest sensory (8.60) score closer to those for fresh meat, but MT sample had the highest TBARS (0.66 mg/kg) with the lowest sensory score (7.83). Besides, microstructural changes indicated that MT induced larger gaps between muscle fibers and broken more muscle fiber bundles than the other methods, while RT had the least negative role on the microstructure of crab meat. Overall, RT could be recommended as a suitable method for preserving the quality of frozen swimming crab.","subitem_description_type":"Abstract"}]},"item_16_publisher_14":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"Taylor & Francis"}]},"item_16_relation_17":{"attribute_name":"関係URI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.tandfonline.com/doi/full/10.1080/19476337.2020.1850531","subitem_relation_type_select":"URI"}}]},"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/10.1080/19476337.2020.1850531","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2020 The Author(s). Published with license by Taylor & Francis Group, LLC."}]},"item_16_rights_19":{"attribute_name":"権利URI","attribute_value_mlt":[{"subitem_rights":"https://creativecommons.org/licenses/by/4.0/"}]},"item_16_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"19476337","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"19476345","subitem_source_identifier_type":"ISSN"}]},"item_16_text_4":{"attribute_name":"著者(機関)","attribute_value_mlt":[{"subitem_text_value":"Ocean Research Center of Zhoushan, Zhejiang University, Ocean College, Zhejiang University"},{"subitem_text_value":"College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University"},{"subitem_text_value":"Faculty of Science and Engineering, Iwate University"},{"subitem_text_value":"Faculty of Agriculture, Iwate University"},{"subitem_text_value":"Ocean Research Center of Zhoushan, Zhejiang University, Ocean College, Zhejiang 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":"YANG, Shuibing"}],"nameIdentifiers":[{"nameIdentifier":"93738","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"HU, Yaqin"}],"nameIdentifiers":[{"nameIdentifier":"93739","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TAKAKI, Koichi"}],"nameIdentifiers":[{"nameIdentifier":"93740","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YUAN, Chunhong"}],"nameIdentifiers":[{"nameIdentifier":"93741","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"YU, Haixia"}],"nameIdentifiers":[{"nameIdentifier":"93742","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-01-14"}],"displaytype":"detail","filename":"cyta-v19n1p33-39.pdf","filesize":[{"value":"2.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"cyta-v19n1p33-39","url":"https://iwate-u.repo.nii.ac.jp/record/15517/files/cyta-v19n1p33-39.pdf"},"version_id":"cf0f17ab-ccd1-4359-9a15-0a91ffc5bc44"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Swimming crab","subitem_subject_scheme":"Other"},{"subitem_subject":"thawing","subitem_subject_scheme":"Other"},{"subitem_subject":"quality attributes","subitem_subject_scheme":"Other"},{"subitem_subject":"liquid nitrogen","subitem_subject_scheme":"Other"},{"subitem_subject":"freezing","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":"The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing"}]},"item_type_id":"16","owner":"19","path":["1519"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-01-14"},"publish_date":"2022-01-14","publish_status":"0","recid":"15517","relation_version_is_last":true,"title":["The impact of thawing on the quality attributes of swimming crab (Portunus trituberculatus) frozen by liquid nitrogen freezing"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T13:02:27.076102+00:00"}