{"created":"2024-03-08T07:17:36.690520+00:00","id":2000018,"links":{},"metadata":{"_buckets":{"deposit":"e0831dbf-d041-4f88-b717-d14aed82f8d1"},"_deposit":{"created_by":5,"id":"2000018","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"2000018"},"status":"published"},"_oai":{"id":"oai:toshoku.repo.nii.ac.jp:02000018","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 Packaged Foods － Carrots in brine, Tuna in brine and Sweet Corn in brine－","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":"9","bibliographicPageEnd":"35","bibliographicPageStart":"27","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，ニンジン水煮，ツナ水煮およびスイートコーン水煮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℃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．容器内酸素量の減少はツナ水煮＞ニンジン水煮＞スイートコーン水煮の順に速く，初期酸素濃度が高いほど消費酸素量が多い傾向を示した．酸素による最も顕著な品質劣化はニンジン水煮で退色，ツナ水煮は褐変であった．しかし，初期酸素濃度５％以下であれば６か月保存でも品質が保たれていた．スイートコーン水煮は６か月保存でも初期酸素濃度21％でやや褐変した程度で，品質は保たれていた．食品の消費酸素量と品質劣化について相関関係を比較したところ，スイートコーン水煮でやや相関が低かったが，その他は高い相関がみられた．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者（英）","attribute_value_mlt":[{"affiliations":[{"affiliationNames":[{"affiliationName":"Bulletin of Toyo college of food technology","affiliationNameLang":"en"}]}],"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":"10.57407/0002000018","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":[{"creatorAffiliations":[{"affiliationNames":[{"affiliationName":"東洋食品工業短期大学","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"後藤隆子","creatorNameLang":"ja"},{"creatorName":"八木謙一","creatorNameLang":"ja"}]}]},"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_Kiyo7-6_GT.pdf","filesize":[{"value":"4.8 MB"}],"format":"application/pdf","url":{"url":"https://toshoku.repo.nii.ac.jp/record/2000018/files/TCFT_Kiyo7-6_GT.pdf"},"version_id":"58193e6f-b1da-43e5-98fd-5617b583d099"}]},"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容器詰食品の品質に及ぼす影響－ニンジン水煮，ツナ水煮およびスイートコーン水煮について－","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"容器内初期酸素量が容器詰食品の品質に及ぼす影響－ニンジン水煮，ツナ水煮およびスイートコーン水煮について－","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":"2000018","relation_version_is_last":true,"title":["容器内初期酸素量が容器詰食品の品質に及ぼす影響－ニンジン水煮，ツナ水煮およびスイートコーン水煮について－"],"weko_creator_id":"5","weko_shared_id":-1},"updated":"2024-09-05T06:40:34.261292+00:00"}