{"created":"2023-05-15T14:59:38.667959+00:00","id":231,"links":{},"metadata":{"_buckets":{"deposit":"be61cb7a-092b-47b0-a2aa-4300a2a1e748"},"_deposit":{"created_by":9,"id":"231","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"231"},"status":"published"},"_oai":{"id":"oai:kamakura-wu.repo.nii.ac.jp:00000231","sets":["1:56"]},"author_link":["1324","1322","1321","1325","1323","1326","1327","1328"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"9","bibliographicPageEnd":"118","bibliographicPageStart":"115","bibliographic_titles":[{"bibliographic_title":"鎌倉女子大学紀要"},{"bibliographic_title":"The journal of Kamakura Women's College","bibliographic_titleLang":"en"}]}]},"item_3_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"タコは生食よりも茄でてからの利用が多く,そのおいしさについては,一般的にはテクスチャーを評価し,うま味についての評価はあまりされない。ここでは,うま味の目安としてエキス成分のアミノ酸量を中心に検討した結果,つぎのように要約できる。1)熱湯中での加熱条件が適切であれば,タコ脚筋肉中のエキス成分のアミノ酸量は増加し,加熱時間が長いとアミノ酸は流出し,減少した。これは,茄でタコ加工業者の経験的な処理と一致するといえる。すなわち,生タコが沸騰水中に投入されてから,10分間の加熱のときに,エキス成分中のアミノ酸量は1250mg/筋肉100gであった。2)国産マダコの脚筋肉のエキス成分のアミノ酸量は,アフリカ産マダコのそれより多かった。後者は生の冷凍品を利用するので,すでに組織が破壊されているからと推察する。3)マダコ脚筋肉の皮,皮と筋肉の間,筋肉の各部位のエキス成分のアミノ酸量は皮と筋肉の間の部分が最も多かった。4)茄でタコの甘味はグリシン以外のアミノ酸が関与していると考えられる。"}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":" Total amounts of amino acids were carried in extract from tentacles of boiled octopus. The results obtained were summarized as follow:\n1)Amount of Amino acids in boiled octopus tentacles was increased when boiled at optimum time and temperature.The best condition was for 10 min. in boiling waterr.\n2)Amount of amino acids of the Japanese common tentacles was contained more than that of the African common octopus.\n3)The part between the muscle and the skin of the octopus tentacle contained more amino acid than either the muscle or the skin.\n4)Glysine of amino acids in the octopus tentacles was not related to the weetness of boiled octopus tentacles. eetnesof sofboiled octopus webfoot.\n"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10434900","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09199780","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"加藤, 真理"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"角田, 文"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"秋田, 正治"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"成瀬, 宇平"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KATO, Mari","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"TSUNODA, Aya","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"AKITA, Masaharu","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"NARUSE, Uhei","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-05-30"}],"displaytype":"detail","filename":"KJ00000197073.pdf","filesize":[{"value":"245.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00000197073.pdf","url":"https://kamakura-wu.repo.nii.ac.jp/record/231/files/KJ00000197073.pdf"},"version_id":"33079e3d-728d-42db-bceb-ae87f6af3482"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"アミノ酸"},{"subitem_subject":"タコ脚"},{"subitem_subject":"生"},{"subitem_subject":"茹で"},{"subitem_subject":"Amino acids"},{"subitem_subject":"Octopus webfoot"},{"subitem_subject":"raw"},{"subitem_subject":"boiled"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_title":"タコ脚のエキス成分中のアミノ酸について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"タコ脚のエキス成分中のアミノ酸について"},{"subitem_title":"Amino acids in Extract from Octopus Webfoot"}]},"item_type_id":"3","owner":"9","path":["56"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-05-30"},"publish_date":"2017-05-30","publish_status":"0","recid":"231","relation_version_is_last":true,"title":["タコ脚のエキス成分中のアミノ酸について"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T15:27:42.959919+00:00"}