{"created":"2023-06-19T07:19:11.855111+00:00","id":5123,"links":{},"metadata":{"_buckets":{"deposit":"32e31ce2-ddfd-432c-bbe5-f42c52a82bf8"},"_deposit":{"created_by":4,"id":"5123","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"5123"},"status":"published"},"_oai":{"id":"oai:az.repo.nii.ac.jp:00005123","sets":["17:251:297","17:251:303","17:253:327","31:181:511"]},"author_link":["22219","22215","22216","22217","22220","22218"],"item_12_biblio_info_16":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"112","bibliographicPageStart":"107","bibliographicVolumeNumber":"13/14","bibliographic_titles":[{"bibliographic_title":"麻布大学雑誌"},{"bibliographic_title":"Journal of Azabu University","bibliographic_titleLang":"en"}]}]},"item_12_description_13":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"豚Hb分解物添加試料の色調において,肉眼的に最も良い赤色を示したのは0.3%および0.4%添加区で,a^*値の増加と保持効果が確認できた。発色率はHb分解物によって促進され,5日間の保存実験の中でHb分解物無添加の対照区よりそれぞれ高い値を示した。また好気的な保持により,それぞれ発色率の減少がみられたが,Hb分解物添加試料は対照区に比べて発色率低下が少なく,退色抑制効果が示された。各Hb分解物添加試料のTBA値は対照区に比べ低く,効果的に脂質酸化が抑制された。また,Hb0.3%と0.4%添加区による2週間の保存実験を行った結果,対照区に比べ効果的に色調が保持され,高い抗酸化作用が示された。乳清WPC80酵素分解物を更に加えると,a^*値,発色率,TBA値に変化はみられなかったが,保存中における色調保持効果が増強されることを認めた。また,プロシュート(生ハム)タイプの無塩漬食肉製品として,中国産の金華火腿(ハム)を入手し,その濃赤色を示す色素の特性を解明するために色素の有機溶媒抽出を行い,その安定性を検討した。その結果,金華ハムは,比較的赤色度が高く,低い明度を示した。吸収スペクトルのピークはソーレー帯の415nm(最大吸収)などで検出され,発色剤を使用する通常の生ハムと異なり,パルマハムと類似のパターンを示した。亜硝酸塩は,今回使用した金華ハム試料から微量しか検出されなかった。吸収スペクトル測定の結果,この金華ハム試料では発色剤が添加されずに製造されたものと推察された。","subitem_description_type":"Abstract"}]},"item_12_description_14":{"attribute_name":"Abstract","attribute_value_mlt":[{"subitem_description":"In sausage containing porcine hemoglobin (Hb) hydrolysates, 0.3 % and 0.4 % added-samples provided the best color visually, exhibited increase in a^* value and stable red color. Color forming ratio (CFR) of either sample was enhanced by Hb hydrolysate and during a period of 5 days storage, sample CFR was found to exceed that of the control having no Hb hydrolysate. Aerobic storage brought about decrease in CFR, but decrease in CFR of the sample having the Hb hydrolysate was less compared to the control and capacity to maintain coloration was greater. TBA value of the Hb-added sample was less than for the control, indicating antioxidant effect of the Hb hydrolysate. Color of the two samples over a two-week storage period was effectively preserved and the antioxidative effect was greater than for the control. Whey protein hydrolysate addition had no effect on color, there being no change in a^* value, CFR or TBA value, but color was confirmed to be maintained during storage. In this study, nitrite and nitrate as color forming agents may possibly lead to the generation of carcinogenic substances such as nitrosamines. The authors thus sought to establish a method for reddening without the use of nitrite. To elucidate the characteristics of the dark red color in the Chinese raw ham, the absorbance spectrum of pigment was measured by acetone extraction and the extract stability was assessed. The red pigment of Chinese raw ham may be considered basically the same as that of Parma ham, but based on an existence of NO_2^-, it may be concluded that either nitrate or nitrite are contained in the marine salt used for meat salting, or that artificial color forming agents are used.","subitem_description_type":"Other"}]},"item_12_description_2":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_12_description_3":{"attribute_name":"記事種別","attribute_value_mlt":[{"subitem_description":"特集","subitem_description_type":"Other"}]},"item_12_description_34":{"attribute_name":"format","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_12_description_4":{"attribute_name":"Type","attribute_value_mlt":[{"subitem_description":"FEATURE ARTICLES","subitem_description_type":"Other"}]},"item_12_publisher_19":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"麻布大学"}]},"item_12_publisher_20":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"Azabu University"}]},"item_12_source_id_21":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-5880","subitem_source_identifier_type":"ISSN"}]},"item_12_source_id_23":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11561468","subitem_source_identifier_type":"NCID"}]},"item_12_text_10":{"attribute_name":"Author ID","attribute_value_mlt":[{"subitem_text_value":"-"},{"subitem_text_value":"000336"},{"subitem_text_value":"000045"}]},"item_12_text_11":{"attribute_name":"所属機関","attribute_value_mlt":[{"subitem_text_value":"麻布大学獣医学部"},{"subitem_text_value":"麻布大学獣医学部"},{"subitem_text_value":"麻布大学獣医学部"}]},"item_12_text_12":{"attribute_name":"Institution or Company","attribute_value_mlt":[{"subitem_text_value":"School of Veterinary Medicine, Azabu University"},{"subitem_text_value":"School of Veterinary Medicine, Azabu University"},{"subitem_text_value":"School of Veterinary Medicine, Azabu University"}]},"item_12_text_9":{"attribute_name":"著者ID","attribute_value_mlt":[{"subitem_text_value":"-"},{"subitem_text_value":"000336"},{"subitem_text_value":"000045"}]},"item_12_version_type_29":{"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_12_version_type_30":{"attribute_name":"text version","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":"坂田, 亮一"},{"creatorName":"サカタ, リョウイチ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"オカタニ, A・トモミツ"},{"creatorName":"オカタニ, A・トモミツ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"押田, 敏雄"},{"creatorName":"オシダ, トシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Sakata, Ryoichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Okatani, Tomomitus A.","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Oshida, Toshio","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":"2006-01-01"}],"displaytype":"detail","filename":"bull_jau_vol13-14-107.pdf","filesize":[{"value":"537.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"bull_jau_vol13-14-107.pdf","url":"https://az.repo.nii.ac.jp/record/5123/files/bull_jau_vol13-14-107.pdf"},"version_id":"7e13f594-43fa-498b-9526-24dfba0dd9b1"}]},"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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"安全で良質な食肉製品を創製する加工技術に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"安全で良質な食肉製品を創製する加工技術に関する研究"},{"subitem_title":"Processing Technology for the Manufacture of Safe and High Quality Meat Products","subitem_title_language":"en"}]},"item_type_id":"12","owner":"4","path":["297","303","327","511"],"pubdate":{"attribute_name":"公開日","attribute_value":"2006-01-01"},"publish_date":"2006-01-01","publish_status":"0","recid":"5123","relation_version_is_last":true,"title":["安全で良質な食肉製品を創製する加工技術に関する研究"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-19T07:49:14.299588+00:00"}