{"created":"2023-05-15T12:10:02.466575+00:00","id":15690,"links":{},"metadata":{"_buckets":{"deposit":"a561fa03-fb53-405d-885e-c3cde036940e"},"_deposit":{"created_by":19,"id":"15690","owners":[19],"pid":{"revision_id":0,"type":"depid","value":"15690"},"status":"published"},"_oai":{"id":"oai:iwate-u.repo.nii.ac.jp:00015690","sets":["1504:1510"]},"author_link":["94507","94514","94508","94511","94509","94513","94512","94510"],"item_16_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-08-25","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"325","bibliographicPageStart":"319","bibliographicVolumeNumber":"92","bibliographic_titles":[{"bibliographic_title":"日本畜産学会報"}]}]},"item_16_date_6":{"attribute_name":"登録日","attribute_value_mlt":[{"subitem_date_issued_datetime":"2022-06-14"}]},"item_16_description_11":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"牛肉の塩漬には一般的にNaClが用いられる．ここで，塩漬剤としてのNaClへのMgCl₂, MgSO₄, またはCaSO₄の添加が牛肉の理化学特性，ミネラル含量，およびドリップのグルタミン酸濃度に及ぼす影響について検討を行った．筋肉サンプル（100 g）に添加量の異なるMgCl₂, MgSO₄, またはCaSO₄（筋肉重量あたり2%，4%，または6%）を添加したNaCl（筋肉重量あたり6%）を添加して24時間の塩漬を行った．塩漬後，ドリップロス，最大荷重，凝集性，付着性，ガム性荷重，Na含量，Mg含量，およびドリップのグルタミン酸濃度を測定した．NaClにMgSO₄を添加した塩漬で最もドリップロスが高かった．しかし，塩漬剤としてのNaClへのMgSO₄の添加はテクスチャー特性およびドリップのグルタミン酸濃度に影響を及ぼさなかった．塩漬剤としてのNaClへのMgSO₄の添加は塩漬後の牛肉のNa含量を低下させ，Mg含量を増加させた．したがって，塩漬剤としてのNaClへのMgSO₄の添加は牛肉の水分活性を低下させ，保存性を高めることが示された．","subitem_description_type":"Abstract"}]},"item_16_description_12":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"Sodium chloride (NaCl) is generally used for curing beef. Here, the effects of adding other salts (in addition to NaCl) during the curing process, namely magnesium chloride (MgCl₂), magnesium sulfate (MgSO₄), and calcium sulfate (CaSO₄), on the physicochemical properties and mineral content of the beef (M. biceps femoris) and the glutamic acid concentration of the beef drip were examined using samples from six Japanese Shorthorn steers. Muscle samples (100 g) were cured with NaCl (6% of muscle weight) plus different levels of MgCl₂, MgSO₄, or CaSO₄ (2%, 4%, or 6% of muscle weight) for 24 hours. Drip loss, maximum load, cohesiveness, adhesiveness, load of gumminess, Na content, Mg content, and glutamic acid concentration in the drip were then analyzed. The highest drip loss was found in muscle samples cured with NaCl plus MgSO₄. However, the use of MgSO₄ in addition to NaCl did not affect the textural properties or glutamic acid concentration of the drip. The addition of MgSO₄ decreased Na content and increased Mg content. These results suggest that use of MgSO₄ as an addition to NaCl for curing can reduce water activity in beef during curing and improve the storage stability of the beef.","subitem_description_type":"Other"}]},"item_16_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"94511","nameIdentifierScheme":"WEKO"}],"names":[{"name":"KANAYA, Keita"}]},{"nameIdentifiers":[{"nameIdentifier":"94512","nameIdentifierScheme":"WEKO"}],"names":[{"name":"YOKOTA, Tomoka"}]},{"nameIdentifiers":[{"nameIdentifier":"94513","nameIdentifierScheme":"WEKO"}],"names":[{"name":"SHIBA, Nobuya"}]},{"nameIdentifiers":[{"nameIdentifier":"94514","nameIdentifierScheme":"WEKO"}],"names":[{"name":"MURAMOTO, Takayuki"}]}]},"item_16_link_13":{"attribute_name":"抄録（URL）","attribute_value_mlt":[{"subitem_link_text":"塩漬剤としてのMgCl₂, MgSO₄, またはCaSO₄の添加が牛肉の理化学特性，ミネラル含量，およびドリップのグルタミン酸濃度に及ぼす影響","subitem_link_url":"https://www.jstage.jst.go.jp/article/chikusan/92/3/92_319/_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.92.319","subitem_relation_type_select":"DOI"}}]},"item_16_rights_18":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"© 2021 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":"農研機構東北農業研究センター畜産飼料作研究領域"},{"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":"金谷, 圭太"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"横田, 朋佳"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"柴, 伸弥"}],"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":"2022-06-14"}],"displaytype":"detail","filename":"jjzs-v92n3p319-325.pdf","filesize":[{"value":"269.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"jjzs-v92n3p319-325","url":"https://iwate-u.repo.nii.ac.jp/record/15690/files/jjzs-v92n3p319-325.pdf"},"version_id":"f9168ff9-1df4-4bbc-b8d9-221a43bba39a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"塩漬","subitem_subject_scheme":"Other"},{"subitem_subject":"グルタミン酸","subitem_subject_scheme":"Other"},{"subitem_subject":"日本短角種牛肉","subitem_subject_scheme":"Other"},{"subitem_subject":"ミネラル","subitem_subject_scheme":"Other"},{"subitem_subject":"理化学特性","subitem_subject_scheme":"Other"},{"subitem_subject":"curing","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"glutamic acid","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese Shorthorn beef","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"mineral","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"physicochemical properties","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":"塩漬剤としてのMgCl₂, MgSO₄, またはCaSO₄の添加が牛肉の理化学特性，ミネラル含量，およびドリップのグルタミン酸濃度に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"塩漬剤としてのMgCl₂, MgSO₄, またはCaSO₄の添加が牛肉の理化学特性，ミネラル含量，およびドリップのグルタミン酸濃度に及ぼす影響"},{"subitem_title":"Effects of addition MgCl₂, MgSO₄, or CaSO₄ during curing with NaCl on the physicochemical properties and mineral content of beef and glutamic acid concentration of beef drip","subitem_title_language":"en"}]},"item_type_id":"16","owner":"19","path":["1510"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-14"},"publish_date":"2022-06-14","publish_status":"0","recid":"15690","relation_version_is_last":true,"title":["塩漬剤としてのMgCl₂, MgSO₄, またはCaSO₄の添加が牛肉の理化学特性，ミネラル含量，およびドリップのグルタミン酸濃度に及ぼす影響"],"weko_creator_id":"19","weko_shared_id":-1},"updated":"2023-05-15T12:48:37.193054+00:00"}