{"created":"2023-05-15T12:09:34.363066+00:00","id":1033,"links":{},"metadata":{"_buckets":{"deposit":"400a6734-cf53-40ee-8a50-58658245668b"},"_deposit":{"created_by":3,"id":"1033","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1033"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001033","sets":["4:6:154"]},"author_link":["2160","2159","2161","2158","2162","2157"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-19","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"101","bibliographicPageStart":"95","bibliographicVolumeNumber":"47","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"畑山, 友紀"}],"nameIdentifiers":[{"nameIdentifier":"2157","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"西島基弘"}],"nameIdentifiers":[{"nameIdentifier":"2158","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ハタヤマ,  ユキ"}],"nameIdentifiers":[{"nameIdentifier":"2159","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ニシジマ, モトヒロ"}],"nameIdentifiers":[{"nameIdentifier":"2160","nameIdentifierScheme":"WEKO"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Hatayama, Yuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2161","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nishijima, Motohiro","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2162","nameIdentifierScheme":"WEKO"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Because of its powerful preservative effects, glycine is used for various purposes including daily prepared foods on shelves. And glycine sodium, which is a sodium salt of glycine, is known for its water retentivity and/or moisturizing effects in hams and sausages products. But it is not a permitted food additive. We first investigated how the glycine sodium affects the taste of hamburger steaks and also its preservative effect, and then obtained the following results: 1) When 0.1% of glycine sodium was added to a hamburger steak, the moisturizing effect was the highest and its taste was most preferred. 2) When 0.1% of glycine sodium was added to a hamburger steak, however, no preservative effect was seen, while 0.2% showed a degree of oreservative effect but none of the gustatory effects.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"},{"subitem_text_language":"en","subitem_text_value":"Department of Food and Health Sciences"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"原著論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Original"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"実践女子大学生活科学部食生活科学科食品衛生学研究室"},{"subitem_text_value":"実践女子大学生活科学部食生活科学科食品衛生学研究室"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2010-03-19"}],"displaytype":"detail","filename":"KJ00006290300.pdf","filesize":[{"value":"1.9 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00006290300","url":"https://jissen.repo.nii.ac.jp/record/1033/files/KJ00006290300.pdf"},"version_id":"37523ca1-cd94-4e56-bef0-e9da78dbe6a6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"グリシンナトリウム","subitem_subject_scheme":"Other"},{"subitem_subject":"ハンバーグ","subitem_subject_scheme":"Other"},{"subitem_subject":"嗜好性","subitem_subject_scheme":"Other"},{"subitem_subject":"保存効果","subitem_subject_scheme":"Other"},{"subitem_subject":"保湿効果","subitem_subject_scheme":"Other"},{"subitem_subject":"食品添加物","subitem_subject_scheme":"Other"},{"subitem_subject":"glicine sodium","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hamburger steaks","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hedonic scale","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"preservative effect","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"moisturizing effect","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food additive","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"グリシンナトリウムがハンバーグの嗜好性および保存性に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"グリシンナトリウムがハンバーグの嗜好性および保存性に与える影響"},{"subitem_title":"Effects od Sodium Glycine on Gestation of Hamburger Steak and Its Preservative Effects and Hedonic Scale","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["154"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-03-19"},"publish_date":"2010-03-19","publish_status":"0","recid":"1033","relation_version_is_last":true,"title":["グリシンナトリウムがハンバーグの嗜好性および保存性に与える影響"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T23:10:26.953345+00:00"}