{"created":"2023-05-15T08:14:12.039045+00:00","id":193,"links":{},"metadata":{"_buckets":{"deposit":"51b6df1d-67dd-4c5d-8755-7873f2e89216"},"_deposit":{"created_by":3,"id":"193","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"193"},"status":"published"},"_oai":{"id":"oai:shokei.repo.nii.ac.jp:00000193","sets":["1:5:16"]},"author_link":["680","681","682","683","684","685","686","687"],"control_number":"193","item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"61・62","bibliographicNumberOfPages":"5","bibliographicPageEnd":"105","bibliographicPageStart":"101","bibliographic_titles":[{"bibliographic_title":"尚絅学院大学紀要"},{"bibliographic_title":"Research reports of Shokei Gakuin College","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"真空調理したさといものチルド保存期間に伴う食味および物性の変化について、官能検査ならびに色調および色差測定、塩分測定、物性測定を行い検討した。色差⊿E 値は３日目ごろで一旦収束したが、その後、調味料が浸透することによって色差の値は大きくなった。塩分濃度はチルド保存０日目から１日目にかけて急激に高くなり、さらに５日目まで徐々に上昇した。５日目以降はわずかな上昇で、10 日目で表層部と中心部が同濃度となった。硬さは５日目ごろまでは保存日数の経過に従いわずかに軟化し、それ以降は変化がみられなかった。官能検査では０日目は調味料の浸透に関わる項目で有意に低い評価となった。\n　以上のことから、さといもの煮物を真空調理し、チルド保存することにより調味液が浸透し、味及び色がよくなることが示された。さらに３～５日の保存期間中における調味液浸透、テクスチャーの変化には大きな差はみられず、ほぼ５日目で物性の変化は収束することが認められた。","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"10","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00007667439","subitem_description_type":"Other"}]},"item_2_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"研究ノート","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_2_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"Note","subitem_description_language":"en","subitem_description_type":"Other"}]},"item_2_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24511/00000187","subitem_identifier_reg_type":"JaLC"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12012046","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13496883","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"尚絅学院大学健康栄養学科"},{"subitem_text_language":"ja","subitem_text_value":"みやぎ保健企画セントラルキッチン"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Shokei Gakuin University"},{"subitem_text_language":"en","subitem_text_value":"Shokei Gakuin University"},{"subitem_text_language":"en","subitem_text_value":"Shokei Gakuin University"},{"subitem_text_language":"en","subitem_text_value":"Central Kitchen"}]},"item_2_title_3":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_title":"サトイモ ノ シンクウ チョウリ ニ カンスル ケンキュウ : チルド ホゾン ト サトイモ ノ ブッセイ ショクミ ト ノ カカワリ","subitem_title_language":"ja-Kana"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"今野, 暁子","creatorNameLang":"ja"},{"creatorName":"コンノ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"大出, 京子","creatorNameLang":"ja"},{"creatorName":"オオイデ, キョウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"佐藤, 玲子","creatorNameLang":"ja"},{"creatorName":"サトウ, 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