{"created":"2023-05-15T10:02:17.891941+00:00","id":136,"links":{},"metadata":{"_buckets":{"deposit":"63e6d325-cc5e-45d8-959a-8fb2c4fe3992"},"_deposit":{"created_by":21,"id":"136","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"136"},"status":"published"},"_oai":{"id":"oai:iidawjc.repo.nii.ac.jp:00000136","sets":["1:90"]},"author_link":["111"],"item_1_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-05-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"183","bibliographicPageStart":"179","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"飯田女子短期大学紀要"},{"bibliographic_title":"Bulletin of Iida Women's Junior College","bibliographic_titleLang":"en"}]}]},"item_1_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_1_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Contents of adenosine 5'-triphosphate （ATP） and its related compounds were examined in ostrich meat stored at 4℃ for 16 days.\n The amounts of ATP and adenosine 5'-monophosphate （AMP） were about 0.1μmol/g meat at 4 hours in the storage, and the former disappeared on 2 days after and the latter tended to decrease in the experimental storage time. Adenosine 5'-diphosphate（ADP） level was maintained to be about 0.3μmol/g meat throughout the experimental period. The amount of inosine 5'-monophosphate （IMP） which was a product analyzed from ATP was about 3.3μmol/g meat constantly during the first 4 days, after that sharply decreased to 1.3μmol/g meat during 16 days in the storage. That of inosine（HxR） which was the product from IMP tended to increase to 1.6μmol/g meat during the first day and then unchanged until the 10 days in the storage, after that it decreased to 0.9μmol/g meat on 16 days of the storage. On the contrary, hypoxanthine （Hx） and xanthine （X） concentrations increased gradually in the storage, to about 0.6 and 0.9μmol/g meat on the 16 days, respectively.\n　The  K value  was  calculated  by  the  following：K （％）＝（HxR＋Hx）×100/（ATP＋ADP＋AMP＋IMP＋HxR＋Hx）. The K value of 25％ in fresh meat increased linearly up to 45％ during 10 days of storage.\n","subitem_description_type":"Abstract"}]},"item_1_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"飯田女子短期大学"}]},"item_1_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN1023693X","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0912-8573","subitem_source_identifier_type":"ISSN"}]},"item_1_version_type_20":{"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":"Hiromi,  SEN"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-01-08"}],"displaytype":"detail","filename":"iida_wjc_32-07.pdf","filesize":[{"value":"701.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"iida_wjc_32-07.pdf","url":"https://iidawjc.repo.nii.ac.jp/record/136/files/iida_wjc_32-07.pdf"},"version_id":"2d14704c-65df-4fe4-9b13-a1bf1b8a62a2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ダチョウ","subitem_subject_scheme":"Other"},{"subitem_subject":"肉","subitem_subject_scheme":"Other"},{"subitem_subject":"貯蔵","subitem_subject_scheme":"Other"},{"subitem_subject":"鮮度","subitem_subject_scheme":"Other"},{"subitem_subject":"ATP関連化合物","subitem_subject_scheme":"Other"},{"subitem_subject":"ostrich","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"meat","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"storage","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"freshness","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"ATP related compounds","subitem_subject_language":"en","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Time Course Changes in Freshness of Ostrich Meat in Cold Storage","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Time Course Changes in Freshness of Ostrich Meat in Cold Storage","subitem_title_language":"en"}]},"item_type_id":"1","owner":"21","path":["90"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-01-08"},"publish_date":"2016-01-08","publish_status":"0","recid":"136","relation_version_is_last":true,"title":["Time Course Changes in Freshness of Ostrich Meat in Cold Storage"],"weko_creator_id":"21","weko_shared_id":-1},"updated":"2023-05-15T10:08:43.679319+00:00"}