{"created":"2023-06-19T07:30:33.378879+00:00","id":489,"links":{},"metadata":{"_buckets":{"deposit":"60290b1f-7eae-4ceb-b825-daf6b95bcd2d"},"_deposit":{"created_by":3,"id":"489","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"489"},"status":"published"},"_oai":{"id":"oai:nodai.repo.nii.ac.jp:00000489","sets":["47:48:104:107"]},"author_link":["2829","2827","2826","2830","2825","2822","2832","2824","2831","2828","2823","2833"],"item_1_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueNumber":"3","bibliographicPageEnd":"174","bibliographicPageStart":"167","bibliographicVolumeNumber":"57","bibliographic_titles":[{}]}]},"item_1_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"豆乳生産時の副産物であるオカラを添加して冷凍ソーセージの解凍後の品質評価を行った。塩漬肉の5,10および15%をオカラで置換した冷凍ソーセージを製造し,その解凍後の品質を検討した。すなわち,真空包装したソーセージを-20℃で7日間冷凍保存した後に解凍した。その結果,オカラ無添加のソーセージは冷解凍後に多量のドリップ流出がみられたのに対し,オカラを添加したソーセージは冷解凍後のドリップ流出が顕著に抑制され,歩留まりが向上した。さらに冷解凍後にオカラ無添加ソーセージのテクスチャーは顕著に低下したが,オカラを10%まで添加することにより低下が抑制された。官能評価では,オカラ無添加の冷凍ソーセージは低評価になったのに対し,オカラ10%添加の冷凍ソーセージはオカラ無添加の非冷凍ソーセージと同等の高評価を得た。オカラを15%添加したソーセージは冷凍の有無にかかわらず官能評価は低かった。これらのことから,冷凍ソーセージにオカラを添加することで食物繊維を含有させ,保水性を向上させることができた。また,10%程度のオカラ添加が良好な品質を備えた冷凍ソーセージを加工する上で適当であることが明らかになった。","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In order to utilize okara, a byproduct of soy milk production, and to develop frozen-sausages, we prepared sausages containing 0, 5, 10, and 15% of okara by substituting cured lean meat with okara and compared their quality. Frozen vacuum-packed sausages were stored for 7days at -20℃ before thawing. The frozen/thawed sausages without okara had a higher amount of drip loss after thawing. However, the sausages with okara decreased drip loss significantly, and improved the yield after freezing-thawing treatments. Furthermore, the texture of frozen-sausages without okara deteriorated remarkably, but the decline was controlled by adding okara up to 10%. Sensory evaluation of frozen-sausages without okara was very low, but that of frozen-sausages containing 10% okara was higher, which was equal to fresh-sausage without okara. The sausages containing 15% okara had low sensory evaluation with or without freezing. Our findings show that okara supplements frozen-sausages with dietary fiber and improves their water holding capacity and that an okara content of about 10% is appropriate for making good quality frozen-sausages.","subitem_description_type":"Other"}]},"item_1_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_1_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00008236423","subitem_description_type":"Other"}]},"item_1_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"論文","subitem_description_type":"Other"}]},"item_1_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_1_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00164184","subitem_source_identifier_type":"NCID"}]},"item_1_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"東京農業大学農学部畜産学科 "},{"subitem_text_value":" 東京農業大学農学研究科環境共生学専攻 "},{"subitem_text_value":" 富山県食品研究所 "},{"subitem_text_value":" 東京農業大学農学部畜産学科 "},{"subitem_text_value":" 東京農業大学農学部畜産学科 "},{"subitem_text_value":" 東京農業大学農学研究科環境共生学専攻"}]},"item_1_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Animal Science, Faculty of Agriculture, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Enviromental Symbiotic Studies, Graduate School of Agriculture, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Toyama Prefectual Food Research Institute "},{"subitem_text_language":"en","subitem_text_value":" Department of Animal Science, Faculty of Agriculture, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Animal Science, Faculty of Agriculture, Tokyo University of Agriculture "},{"subitem_text_language":"en","subitem_text_value":" Department of Enviromental Symbiotic Studies, Graduate School of Agriculture, Tokyo University of Agriculture"}]},"item_1_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"オカラ テンカ ガ レイトウ ソーセージ ノ ヒンシツ ニ アタエル エイキョウ"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"多田, 耕太郎"},{"creatorName":"タダ, コウタロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2822","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小泉 亮輔"},{"creatorName":"コイズミ, リョウスケ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2823","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"寺島 晃也"},{"creatorName":"テラシマ, テルヤ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2824","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村 優"},{"creatorName":"ナカムラ, ユウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2825","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鈴木 敏郎"},{"creatorName":"スズキ, トシロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2826","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鈴木 敏郎"},{"creatorName":"スズキ, トシロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"2827","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tada, Kotaro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2828","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Koizumi Ryosuke","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2829","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Terashima Teruya","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2830","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakamura Yu","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2831","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Suzuki Toshiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2832","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Suzuki Toshiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2833","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":"2016-04-20"}],"displaytype":"detail","filename":"KJ00008236423.pdf","filesize":[{"value":"458.1 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00008236423.pdf","url":"https://nodai.repo.nii.ac.jp/record/489/files/KJ00008236423.pdf"},"version_id":"d931b9a8-8173-4621-98bd-689533976c7d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"オカラ ","subitem_subject_scheme":"Other"},{"subitem_subject":" ソーセージ ","subitem_subject_scheme":"Other"},{"subitem_subject":" 冷凍 ","subitem_subject_scheme":"Other"},{"subitem_subject":" テクスチャー ","subitem_subject_scheme":"Other"},{"subitem_subject":" 官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"okara ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" sausage ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" freezing ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" texture ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" sensory evaluation","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"オカラ添加が冷凍ソーセージの品質に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"オカラ添加が冷凍ソーセージの品質に与える影響"},{"subitem_title":"Effects of Okara Addition on the Quality of Frozen Sausages","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["107"],"pubdate":{"attribute_name":"公開日","attribute_value":"2012-12-14"},"publish_date":"2012-12-14","publish_status":"0","recid":"489","relation_version_is_last":true,"title":["オカラ添加が冷凍ソーセージの品質に与える影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T07:50:47.780507+00:00"}