{"created":"2023-05-15T15:14:51.200271+00:00","id":293,"links":{},"metadata":{"_buckets":{"deposit":"b3a2b06a-d935-4fa5-8e92-30874fd7acaa"},"_deposit":{"created_by":12,"id":"293","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"293"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000293","sets":["5"]},"author_link":["764","766","765","767","237","140","230","21"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Production and some properties of fermented sausages inoculated with mould","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004-03","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"78","bibliographicPageStart":"71","bibliographicVolumeNumber":"46","bibliographic_titles":[{"bibliographic_title":"北海道畜産学会報"},{"bibliographic_title":"Animal Science and Agriculture Hokkaido","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":"Fermented sausages were produced using bacterial starter culture and 3 types of mould starter cultures，and investigated their properties. Mould starter cultures were sprayed to surface of sausages at 3  days，and the surfaces were changed to white colour afterwards and another moulds， such as blue or black one，were not observed. Common bacterial and lactic acid bacterial counts were range of 6.6 x 10⁸cfu/g~2.0 x 10⁹cfu/g，and Coliform group，Staphylococcus aureus and Salmonella were not detected in the products at 35 days. pH decreased rapidly at 7 days and pH of products became to 4.6~4.7. Water contents were 30.0~31.6%，and water activity was 0.80~0.81. Nitrite ion concentration at starting time was 147.7ppm，but became to 9.8~13.2ppm in the products. There is no significant difference of these data between the Control and the mould type sausages. Total free amino acid contents in the mould type sausages were lower than that of the Control. Most of free amino acid contents increased during the ripening and Glu and Lys contents were high，but Arg decreased in all products. The sour taste of mould type sausages scored lower than that of the Control.","subitem_description_type":"Abstract"},{"subitem_description":"微生物スターターカルチャーを添加したソーセージの表面に3種類のかびスターターカルチャーを接種した発酵ソーセージと，かびを接種していない対照区のものを製造して，その性質を比較検討した. 3日目に白かびを接種すると一面に白く生育して，青かびの発生はほとんど見られなかった. しかし表面に融点の低い脂肪があると，溶融した油によりかびの生育が阻止された. 35日目の製品における一般生菌数および乳酸菌数は6.6 x 10⁸/g~2.0 x 10⁹/g，の範囲にあり，大腸菌群，黄色ブドウ球菌，サルモネラ菌は存在しなかった. pH値は7日目で急激に低下し， 35日目にはpH4.6~4.7となり，水分含量は30.0~31.6%，水分活性は0.80~0.81であった. また，亜硝酸根は初日に147.7ppmであったが，35日目には9.8~13.2ppmと低い値となった. これらの値は対照区とかび接種区で差は見られなかった. 遊離アミノ酸量は，かぴ接種区の方が対照区に較べて少なかった. ほとんどの遊離アミノ酸は熟成中にその量は増加したが，Argは減少した.いずれの区においてもGluとLys量は高い値であった. 官能検査で，かびを接種したものは酸味がわずかに緩和され，いずれも良好な昧であった.","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北海道畜産学会"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"北海道畜産学会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10506433","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193235","subitem_source_identifier_type":"ISSN"}]},"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":"三上, 正幸","creatorNameLang":"ja"}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"Dorj, Serjmyadag"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Shimada, Kenichiro","creatorNameLang":"en"},{"creatorName":"島田, 謙一郎","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{}]},{"creatorNames":[{"creatorName":"関川, 三男","creatorNameLang":"ja"}],"nameIdentifiers":[{},{},{},{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Fukushima, Michihiro","creatorNameLang":"en"},{"creatorName":"福島, 道広","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"山岸, 真","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山腰, 和枝","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大美浪, 源","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"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","filename":"shirokabi.pdf","filesize":[{"value":"613.2 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"shirokabi.pdf","url":"https://obihiro.repo.nii.ac.jp/record/293/files/shirokabi.pdf"},"version_id":"ec1e66a5-dd47-4c34-95fa-c54ae253137d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"食肉製品","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ソーセージ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵ソーセージ","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"乳酸菌","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"かび","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Meat products","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Sausages","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Fermented sausages","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Lactic acid bacteria","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Mould","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"白かびを接種した発酵ソーセージの製造と諸性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"白かびを接種した発酵ソーセージの製造と諸性質","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-10-21"},"publish_date":"2011-10-21","publish_status":"0","recid":"293","relation_version_is_last":true,"title":["白かびを接種した発酵ソーセージの製造と諸性質"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-04-30T04:09:47.367816+00:00"}