{"created":"2023-05-15T15:14:51.785669+00:00","id":307,"links":{},"metadata":{"_buckets":{"deposit":"87c84f4f-d19c-45e2-81ff-83f8a011f787"},"_deposit":{"created_by":12,"id":"307","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"307"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000307","sets":["5"]},"author_link":["237","140","230"],"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 of Dry-cured Ham and its Microbial and Physico-Chemical Properties","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"38","bibliographicPageStart":"29","bibliographicVolumeNumber":"76","bibliographic_titles":[{"bibliographic_title":"日本畜産学会報","bibliographic_titleLang":"ja"},{"bibliographic_title":"Nihon Chikusan Gakkaiho","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":"乾塩法により長期熟成タイプの骨付き生ハムを製造した．塩漬は9月下旬から始め，その後乾燥，洗浄，脂肪塗布を行い1年，1.5年および2年間熟成したものについて，微生物学的，理化学的性質および官能特性について調べた．表面の微生物検査では，一般生菌数および乳酸菌数が最大で1.8〜5.6×102cfu/cm2であったが，ほとんどは30以下または0であった．大腸菌群はすべて陰性，真菌類は最大で3.6×102cfu/cm2，他は30以下または0であった．ハムの内部は4ヵ所の筋肉部位について分析した．その結果，細菌数はすべての部位で300以下または0であった．pHは5.7〜5.9，食塩濃度は7.9〜9.6％，水分活性は0.83〜0.87，水分含量は51.7〜61.7％，亜硝酸根は0.1〜0.3ppmであった．ペプチド量と総遊離アミノ酸量は熟成とともに増加し，2年間熟成したものが最高値を示し，それぞれ100g当たり2,278.6mgおよび3,913.2mgであった．個々の遊離アミノ酸では，Lysがもっとも多く，次いでGlu, Leu, Ala, Argの順であった．官能評価では色調が高く，匂いは低い傾向が認められた．なお，総合評価では1.5年間熟成のものが高い値であった．","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"The production of dry-cured hams consisted of a ripening period of 1-2 years and analysis of their properties followed. Curing started from the end of September, after which the ham was dried, washed, covered with pork fat, and ripened. The maximum numbers of common and lactic acid bacteria on the surface were 1.8∼5.6×102cfu/cm2, but almost all date were 0 or below 30. Coliform group was negative. The bacteria numbers inside the ham were 0 or below 300, and the Coliform group was also negative. Analytical data of dry-cured ham were as follows ; pH was 5.7∼5.9, salt concentration 7.9∼9.6%, water activity 0.83∼0.87, moisture 51.7∼61.7% and nitrite ion 0.1∼0.3ppm. Peptide and total free amino acid contents increased during ripening, reaching the points of 2,278.6mg and 3,913.2mg per 100g of hams at 2 years, respectively. Lys was the highest of the free amino acids, and Glu, Leu, Ala and Arg were found in decreasing amounts. Sensory evaluation showed that the colour features were more prominent than the other factors, and overall evaluation of a ham ripened for 1.5 years scored higher than hams ripened for shorter or longer periods of time.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本畜産学会","subitem_publisher_language":"ja"}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本畜産学会","subitem_rights_language":"ja"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00195188","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346907X","subitem_source_identifier_type":"PISSN"}]},"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":[{},{},{},{}]},{"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":[{},{},{},{}]}]},"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":"S100226-7.pdf","filesize":[{"value":"711.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"S100226-7.pdf","url":"https://obihiro.repo.nii.ac.jp/record/307/files/S100226-7.pdf"},"version_id":"b9fb78f3-4f0e-4322-9b9f-b348bebc6a5f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Dry-cured ham","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Non-heated meat products","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":"骨付き生ハムの製造とその微生物学的および理化学的性質","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"骨付き生ハムの製造とその微生物学的および理化学的性質","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2010-02-26"},"publish_date":"2010-02-26","publish_status":"0","recid":"307","relation_version_is_last":true,"title":["骨付き生ハムの製造とその微生物学的および理化学的性質"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-04-30T04:09:44.131395+00:00"}