{"_buckets": {"deposit": "db8ccdca-f3ca-4d0c-95cd-beddb520d7c0"}, "_deposit": {"id": "2003404", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003404"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003404", "sets": ["1642837908633", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "第 1 報 揮発性カルボニル化合物について(食肉の風味成分に関する研究)(畜産学科)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "I. on the volatile carbonyl compounds (Studies on the compounds constituting meat flavor) (Department of Animal Husbandry)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "本郷, 富士弥", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "小島, 正秋", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Hongo, Fujiya", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kojima, Masaaki", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "屠殺後同一条件で処理した牛, 豚および鶏肉(胸筋および後肢筋)などを加熱することによって生成する揮発性カルボニル化合物を食肉の種類別に比較検討した。カルボニル化合物は, 2,4-ジニトロフェニルヒドラゾンの誘導体として捕集し, ガスクロマトグラフィーで定性的に調査し, 同時にペーパーおよび薄層クロマトグラフィーも行なった。揮発性カルボニル化合物をガスクロマトグラフィーによって調査した結果, 各供試肉より得られたいずれのクロマトグラムにおいても相対的にほとんど同様のパターンが得られ, Formaldehyde, Acetaldehyde, Propionaldehyde, Acetone, iso-Butyraldehyde, Methyl ethyl ketone, n-Valeraldehydeおよびn-Capronaldehydeなどの存在が推定されたが, 鶏肉中にはこれらの外にMethyl iso-butyl ketone, さらに鶏肉の後肢筋中にEnanthic aldehydeの存在が推定された。これらの成分のうち, Acetone, Propionaldehydeおよびiso-Butyraldehydeなどは, 各食肉ともガスクロマトグラム上のピーク面積が大きく認められ, 特に鶏肉では, 胸筋および後肢筋ともにn-Capronaldehydeの存在は, 牛および豚肉に比較してピーク面積の大きいことが認められた。ペーパーおよび薄層クロマトグラフィーによって調査した結果, ガスクロマトグラフィーによる結果と同様, 各食肉いずれにおいても, ほとんど同様のパターンが得られ, 新らたにGlyoxalおよびDiacetylと推定されるスポットが得られたが, Rf値の近似したものが重複していたためにペーパーおよび薄層クロマトグラフィーだけでは分離定性することは困難であった。", "subitem_description_type": "Other"}, {"subitem_description": "Volatile carbonyl compounds formed by cooking of beef, pork, chicken breast and thigh meat treated under the same conditions after slaughter were comparatively examined per kind of meat. The carbonyl compounds were collected as 2,4-dinitrophenylhydrazone derivatives and studied qualitatively by gas chromatography as well as by paper chromatography and thin layer chromatography. As a result of the gas-chromatographic analysis of the volatile carbonyl compounds, relatively almost the same patterns were obtained in the chromatograms of the respective meat specimens, from which it was possible to assume the existence of formaldehyde, acetaldehyde, propionaldehyde, acetone, iso-butyraldehyde, methyl ethyl ketone, n-valeraldehyde and n-capronaldehyde, etc. In addition to the abovementioned, the existence of methyl iso-butyrketone could be assumed in chicken meat and enanthic aldehyde in chicken thigh meat. Of these constituents, in respect of acetone, propionaldehyde and iso-butyraldehyde, large peak areas were found in the gas chromatogram of the respective meats and in particular, the existence of n-capronaldehyde in the breast and thigh meat of chicken was found to be larger in peak area than beef and pork. As a result of study by paper chromatography and thin layer chromatogr aphy, similar to the result of gas chromatography the respective meats showed nearly the same patterns and in addition, spots assumed to be glyoxal and diacetyl were obtained, but due to overlapping of those being close in Rf value to each other, it was difficult to separate and determine them merely by paper chromatography and thin layer chromatography.", "subitem_description_type": "Other"}, {"subitem_description": "紀要論文", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "琉球大学農学部"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/4436"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "琉球大学農学部学術報告"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1973-12-01", "bibliographicIssueDateType": "Issued"}, "bibliographicIssueNumber": "20", "bibliographicPageEnd": "243", "bibliographicPageStart": "229"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162445.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003404/files/KJ00000162445.pdf"}, "version_id": "7a8e00bf-ad64-4b45-b34a-6a6df7e23b16"}]}, "item_title": "第 1 報 揮発性カルボニル化合物について(食肉の風味成分に関する研究)(畜産学科)", "item_type_id": "15", "owner": "1", "path": ["1642837908633", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4436", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003404", "relation": {}, "relation_version_is_last": true, "title": ["第 1 報 揮発性カルボニル化合物について(食肉の風味成分に関する研究)(畜産学科)"], "weko_shared_id": -1}