WEKO3
アイテム
{"_buckets": {"deposit": "0abb95f1-9163-4132-9bc0-251cee469bfe"}, "_deposit": {"created_by": 3, "id": "892", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "892"}, "status": "published"}, "_oai": {"id": "oai:obihiro.repo.nii.ac.jp:00000892", "sets": ["5"]}, "author_link": ["1110", "1857", "30", "21", "230", "237"], "control_number": "892", "item_2_biblio_info_7": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2012", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "3", "bibliographicPageEnd": "460", "bibliographicPageStart": "455", "bibliographicVolumeNumber": "18", "bibliographic_titles": [{"bibliographic_title": "Food Science and Technology Research", "bibliographic_titleLang": "en"}]}]}, "item_2_description_19": {"attribute_name": "フォーマット", "attribute_value_mlt": [{"subitem_description": "application/pdf", "subitem_description_type": "Other"}]}, "item_2_description_5": {"attribute_name": "抄録", "attribute_value_mlt": [{"subitem_description": "We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P \u003c 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that the addition of 2% CPF was effective as a natural antioxidant for suppressing lipid oxidation in cooked pork sausages.", "subitem_description_language": "en", "subitem_description_type": "Abstract"}]}, "item_2_publisher_8": {"attribute_name": "出版者", "attribute_value_mlt": [{"subitem_publisher": "Japanese Society for Food Science and Technology", "subitem_publisher_language": "en"}]}, "item_2_relation_14": {"attribute_name": "DOI", "attribute_value_mlt": [{"subitem_relation_type_id": {"subitem_relation_type_id_text": "info:doi/10.3136/fstr.18.455", "subitem_relation_type_select": "DOI"}}]}, "item_2_rights_15": {"attribute_name": "権利", "attribute_value_mlt": [{"subitem_rights": "Japanese Society for Food Science and Technology"}]}, "item_2_source_id_11": {"attribute_name": "書誌レコードID", "attribute_value_mlt": [{"subitem_source_identifier": "AA11320122", "subitem_source_identifier_type": "NCID"}]}, "item_2_source_id_9": {"attribute_name": "ISSN", "attribute_value_mlt": [{"subitem_source_identifier": "13446606", "subitem_source_identifier_type": "PISSN"}]}, "item_2_textarea_24": {"attribute_name": "作業記録", "attribute_value_mlt": [{"subitem_textarea_value": "Submitted by リポジトリ管理者 repo (repo@obihiro.ac.jp) on 2014-01-24T06:54:26Z\nNo. of bitstreams: 1\n455.pdf: 409068 bytes, checksum: 534ddc539b724f5582a7bc51c4b2aa08 (MD5)"}, {"subitem_textarea_value": "Made available in DSpace on 2014-01-24T06:54:26Z (GMT). No. of bitstreams: 1\n455.pdf: 409068 bytes, checksum: 534ddc539b724f5582a7bc51c4b2aa08 (MD5)\n Previous issue date: 2012"}]}, "item_2_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": "Jayawardana, Barana C.", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1110", "nameIdentifierScheme": "WEKO"}]}, {"creatorNames": [{"creatorName": "Yanagihara, Maki", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "1857", "nameIdentifierScheme": "WEKO"}]}, {"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "Han, Kyu-ho", "creatorNameLang": "en"}, {"creatorName": "韓, 圭鎬", "creatorNameLang": "ja"}], "familyNames": [{"familyName": "Han", "familyNameLang": "en"}, {"familyName": "韓", "familyNameLang": "ja"}], "givenNames": [{"givenName": "Kyu-ho", "givenNameLang": "en"}, {"givenName": "圭鎬", "givenNameLang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "30", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000018653854", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000018653854"}, {"nameIdentifier": "50553450", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=50553450"}, {"nameIdentifier": "0000-0003-1774-4068", "nameIdentifierScheme": "ORCID", "nameIdentifierURI": "https://orcid.org/0000-0003-1774-4068"}]}, {"creatorAffiliations": [{"affiliationNameIdentifiers": [{"affiliationNameIdentifierScheme": "ISNI", "affiliationNameIdentifierURI": "http://www.isni.org/isni/"}], "affiliationNames": [{"affiliationNameLang": "ja"}]}], "creatorNames": [{"creatorName": "Fukushima, Michihiro", "creatorNameLang": "en"}, {"creatorName": "福島, 道広", "creatorNameLang": "ja"}], "familyNames": [{"familyName": "Fukushima", "familyNameLang": "en"}, {"familyName": "福島", "familyNameLang": "ja"}], "givenNames": [{"givenName": "Michihiro", "givenNameLang": "en"}, {"givenName": "道広", "givenNameLang": "ja"}], "nameIdentifiers": [{"nameIdentifier": "21", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000020231558", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/1000020231558"}, {"nameIdentifier": "20231558", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=20231558"}, {"nameIdentifier": "read0167534", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "https://researchmap.jp/read0167534"}]}, {"creatorNames": [{"creatorName": "Sekikawa, Mitsuo", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "230", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "1000030120489", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/1000030120489"}, {"nameIdentifier": "30120489", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=30120489"}, {"nameIdentifier": "read0167538", "nameIdentifierScheme": "researchmap", "nameIdentifierURI": "https://researchmap.jp/read0167538"}]}, {"creatorNames": [{"creatorName": "Shimada, Kenichiro", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "237", "nameIdentifierScheme": "WEKO"}, {"nameIdentifier": "9000293836516", "nameIdentifierScheme": "CiNii ID", "nameIdentifierURI": "http://ci.nii.ac.jp/nrid/9000293836516"}, {"nameIdentifier": "80301969", "nameIdentifierScheme": "e-Rad", "nameIdentifierURI": "https://kaken.nii.ac.jp/ja/search/?qm=80301969"}]}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2018-01-30"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "455.pdf", "filesize": [{"value": "409.1 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_free", "mimetype": "application/pdf", "size": 409100.0, "url": {"label": "455.pdf", "url": "https://obihiro.repo.nii.ac.jp/record/892/files/455.pdf"}, "version_id": "04718a27-a4da-4a73-a8e0-117d2ed853d2"}]}, "item_keyword": {"attribute_name": "キーワード", "attribute_value_mlt": [{"subitem_subject": "anthocyanin", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "colored potato flake", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "lipid oxidation", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "natural antioxidant", "subitem_subject_language": "en", "subitem_subject_scheme": "Other"}, {"subitem_subject": "pork sausage", "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": "journal article", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_title": "Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "3", "path": ["5"], "permalink_uri": "https://obihiro.repo.nii.ac.jp/records/892", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2014-01-24"}, "publish_date": "2014-01-24", "publish_status": "0", "recid": "892", "relation": {}, "relation_version_is_last": true, "title": ["Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages"], "weko_shared_id": -1}
Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages
名前 / ファイル | ライセンス | アクション |
---|---|---|
455.pdf (409.1 kB)
|
|
Item type | 学術雑誌論文 / Journal Article(1) | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
公開日 | 2014-01-24 | |||||||||||||||
タイトル | ||||||||||||||||
言語 | en | |||||||||||||||
タイトル | Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages | |||||||||||||||
言語 | ||||||||||||||||
言語 | eng | |||||||||||||||
キーワード | ||||||||||||||||
言語 | en | |||||||||||||||
主題Scheme | Other | |||||||||||||||
主題 | anthocyanin | |||||||||||||||
キーワード | ||||||||||||||||
言語 | en | |||||||||||||||
主題Scheme | Other | |||||||||||||||
主題 | colored potato flake | |||||||||||||||
キーワード | ||||||||||||||||
言語 | en | |||||||||||||||
主題Scheme | Other | |||||||||||||||
主題 | lipid oxidation | |||||||||||||||
キーワード | ||||||||||||||||
言語 | en | |||||||||||||||
主題Scheme | Other | |||||||||||||||
主題 | natural antioxidant | |||||||||||||||
キーワード | ||||||||||||||||
言語 | en | |||||||||||||||
主題Scheme | Other | |||||||||||||||
主題 | pork sausage | |||||||||||||||
資源タイプ | ||||||||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||||||
資源タイプ | journal article | |||||||||||||||
著者 |
Jayawardana, Barana C.
× Jayawardana, Barana C.× Yanagihara, Maki× 韓, 圭鎬
WEKO
30
× 福島, 道広
WEKO
21
× Sekikawa, Mitsuo
WEKO
230
× Shimada, Kenichiro |
|||||||||||||||
抄録 | ||||||||||||||||
内容記述タイプ | Abstract | |||||||||||||||
内容記述 | We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that the addition of 2% CPF was effective as a natural antioxidant for suppressing lipid oxidation in cooked pork sausages. | |||||||||||||||
言語 | en | |||||||||||||||
書誌情報 |
en : Food Science and Technology Research 巻 18, 号 3, p. 455-460, 発行日 2012 |
|||||||||||||||
出版者 | ||||||||||||||||
言語 | en | |||||||||||||||
出版者 | Japanese Society for Food Science and Technology | |||||||||||||||
ISSN | ||||||||||||||||
収録物識別子タイプ | PISSN | |||||||||||||||
収録物識別子 | 13446606 | |||||||||||||||
書誌レコードID | ||||||||||||||||
収録物識別子タイプ | NCID | |||||||||||||||
収録物識別子 | AA11320122 | |||||||||||||||
DOI | ||||||||||||||||
識別子タイプ | DOI | |||||||||||||||
関連識別子 | info:doi/10.3136/fstr.18.455 | |||||||||||||||
権利 | ||||||||||||||||
権利情報 | Japanese Society for Food Science and Technology | |||||||||||||||
フォーマット | ||||||||||||||||
内容記述タイプ | Other | |||||||||||||||
内容記述 | application/pdf | |||||||||||||||
著者版フラグ | ||||||||||||||||
出版タイプ | VoR | |||||||||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |