{"created":"2023-07-25T10:25:37.159617+00:00","id":6043,"links":{},"metadata":{"_buckets":{"deposit":"7de51e45-c120-4a9e-be3a-3940af4722fc"},"_deposit":{"created_by":3,"id":"6043","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"6043"},"status":"published"},"_oai":{"id":"oai:air.repo.nii.ac.jp:00006043","sets":["597:598:1128:1501"]},"author_link":["18295","18294","18296","18297"],"item_10002_alternative_title_34":{"attribute_name":"別タイトル","attribute_value_mlt":[{"subitem_alternative_title":"Production of SHOTTSURU (Fish Sauce) by Short-Term Ripening Process and Changes in the Fatty Acid Composition."}]},"item_10002_biblio_info_36":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2023-02-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographicVolumeNumber":"78","bibliographic_titles":[{"bibliographic_title":"秋田大学教育文化学部研究紀要 自然科学"}]}]},"item_10002_description_29":{"attribute_name":"内容記述（抄録）","attribute_value_mlt":[{"subitem_description":"SHOTTSURU is a traditional fish sauce produced using Japanese sandfish (Arctoscopus japonicus) in Akita prefecture. It is produced over a long ripening period of more than one year. During the aging, polyunsaturated fatty acids such as docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA) are oxidatively decomposed. In this study, we prepared fish sauces using Japanese sandfish, cod and saury as raw materials by short-term ripening process (24 hours) at 55℃ under low salt concentration. Since fish sauces are composed of water-soluble ingredients, fat-soluble components are concentrated in the residue. Our results showed that the short-term ripening process suppressed the oxidative decomposition of polyunsaturated fatty acids and enabled to utilize the residue as health food ingredients. The compositions of DHA and EPA were constant during the process although their contents varied among fish species. The fish sauces produced by the shortterm ripening period had good taste and flavor, and their health benefits have been discussed.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20569/00006355","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_30":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"秋田大学教育文化学部"}]},"item_10002_source_id_27":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24334960","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_35":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA12812337","subitem_source_identifier_type":"NCID"}]},"item_10002_version_type_37":{"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":"池本, 敦"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鈴木, 悠生"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"IKEMOTO, Atsushi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"SUZUKI, Yusei","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":"2023-04-03"}],"displaytype":"detail","filename":"kbs78(1).pdf","filesize":[{"value":"2.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"kbs78(1).pdf","url":"https://air.repo.nii.ac.jp/record/6043/files/kbs78(1).pdf"},"version_id":"434a9a3b-0f7c-43ca-a265-3fca70139259"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Arctoscopus japonicus","subitem_subject_scheme":"Other"},{"subitem_subject":"Fish Sauce","subitem_subject_scheme":"Other"},{"subitem_subject":"N-3 fatty acid","subitem_subject_scheme":"Other"},{"subitem_subject":"Docosahexaenoic acid (DHA)","subitem_subject_scheme":"Other"},{"subitem_subject":"Eicosapentaenoic acid (EPA)","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory evaluation.","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":"短期熟成法によるしょっつるの製造と脂肪酸組成の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"短期熟成法によるしょっつるの製造と脂肪酸組成の変化"}]},"item_type_id":"10002","owner":"3","path":["1501"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-04-03"},"publish_date":"2023-04-03","publish_status":"0","recid":"6043","relation_version_is_last":true,"title":["短期熟成法によるしょっつるの製造と脂肪酸組成の変化"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-07-25T10:37:36.083916+00:00"}