{"created":"2024-03-08T07:12:14.983312+00:00","id":2000017,"links":{},"metadata":{"_buckets":{"deposit":"91a21750-27b0-4eac-85eb-8f4379e27ceb"},"_deposit":{"created_by":5,"id":"2000017","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"2000017"},"status":"published"},"_oai":{"id":"oai:toshoku.repo.nii.ac.jp:02000017","sets":["1:1709879250184"]},"author_link":[],"item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Initial Oxygen Content in Containers on the Quality of Strawberry Jam － Appearance and Sensory Evaluation－","subitem_alternative_title_language":"en"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2024-03-31","bibliographicIssueDateType":"Issued"},"bibliographicNumberOfPages":"7","bibliographicPageEnd":"26","bibliographicPageStart":"20","bibliographicVolumeNumber":"7"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"酸素制御による容器詰食品の品質保持を効果的に実施するため，イチゴジャムの品質と酸素の関係について研究を行った．容器内初期酸素濃度を０，２，５，10および21％に調整し，殺菌後30℃または５℃で保存した．調査は容器内酸素量と品質（外観，色調，官能評価）について行った．30℃保存の容器内酸素量は保存に伴い減少し，初期酸素濃度が高いほど顕著であった．５℃保存は30℃と同じ傾向を示したが，減少は緩やかであった．外観は，保存につれ褐変などの変色がみられ，酸素濃度10および21％の変色が著しかった．30℃保存では酸素濃度０％でも変色がみられたが，他の濃度に比べると色は保持されていた．官能評価も初期酸素濃度が高いほど，保存に伴って評価は低下した．最も酸素の影響が大きかったのは色の評価で，色の評価が低下したとこにより，30℃保存で，初期酸素濃度10，21％は２か月，２，５％は６か月，５℃保存で，初期酸素濃度21％は６か月，10％は12か月になると商品性がなくなった．また，色の評価値とイチゴジャムの消費酸素量に高い相関が得られた．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"names":[{"name":"Takako Goto","nameLang":"en"},{"name":"Kenichi Yagi","nameLang":"en"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.57407/0002000017","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東洋食品工業短期大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2186-7941","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"後藤隆子","creatorNameLang":"ja"},{"creatorName":"八木謙一","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-03-08"}],"filename":"TCFT_Kiyo7-5_GT.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","url":{"url":"https://toshoku.repo.nii.ac.jp/record/2000017/files/TCFT_Kiyo7-5_GT.pdf"},"version_id":"7a9c0868-e82b-48ac-94aa-d3f9036571ff"}]},"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":"容器内初期酸素量がイチゴジャムの品質に及ぼす影響－外観および官能評価について－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"容器内初期酸素量がイチゴジャムの品質に及ぼす影響－外観および官能評価について－","subitem_title_language":"ja"}]},"item_type_id":"10002","owner":"5","path":["1709879250184"],"pubdate":{"attribute_name":"公開日","attribute_value":"2024-03-08"},"publish_date":"2024-03-08","publish_status":"0","recid":"2000017","relation_version_is_last":true,"title":["容器内初期酸素量がイチゴジャムの品質に及ぼす影響－外観および官能評価について－"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-03-08T07:16:55.425567+00:00"}