{"created":"2023-05-15T14:40:51.026360+00:00","id":2863,"links":{},"metadata":{"_buckets":{"deposit":"525fd9fa-b8c7-4b3a-9ebe-7b1f81877642"},"_deposit":{"created_by":3,"id":"2863","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2863"},"status":"published"},"_oai":{"id":"oai:suzuka.repo.nii.ac.jp:00002863","sets":["1:218:223"]},"author_link":["8511","8512","8514","8515","8510","8513"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-03-29","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"40","bibliographicPageStart":"31","bibliographic_titles":[{"bibliographic_title":"鈴鹿大学・鈴鹿大学短期大学部紀要 健康科学編"},{"bibliographic_title":"Journal of Suzuka University and Suzuka Junior College Health Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録（日）","attribute_value_mlt":[{"subitem_description":"本研究は、スチームコンベクションオーブンによる加熱モードがおいしさに及ぼす影響とその要因を明らかにするために、食材の大きさと重量および水分量の変化を計測し嗜好との関係性を考察することを目的とした。分析試料は、冷凍真さば(真さば：アイルランド産)を使用した。調理条件は塩焼きとし、試料の重量の1.0％に相当する食塩を添加し、５分間おいた後、中心温度75℃以上１分間加熱した。各加熱モード・加熱時間で調理後、ミキサーにかけ赤外線水分計で水分量を測定し、もう一方で官能評価を行った。各加熱モードにおける大きさの変化は、コンビモードは横、高さ、ホットモードは横、スチームモードも横に有意な差が認められた（p<0.05）。水分量は、各加熱モードで有意な差が認められなかった。官能評価は、コンビモード、ホットモードは加熱温度が上がるにつれ評価が良くなっていた。見た目のおいしさ以外の項目すべてでホットモード220℃が評価は高かった。嗜好評価と身の硬さの間には、スチームモードのみ有意差が認められた。本研究では、水分量以外にも食した部位の焼加減の食感や味の感じ方、総合的に比較した結果、焼き魚に適している加熱モードはホットモード220℃だということが確認できた。今後、提供時の環境要因や人の特性との関係も詳しく研究していく必要があると考えられた。","subitem_description_type":"Other"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"24339172","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"吉岡, 唯"},{"creatorName":"ヨシオカ, ユイ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8510","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"梅原, 頼子"},{"creatorName":"ウメハラ, ヨリコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8511","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"櫻井, 秀樹"},{"creatorName":"サクライ, ヒデキ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8512","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yui, YOSHIOKA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8513","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yoriko, UMEHARA","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8514","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hideki, SAKURAI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"8515","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-29"}],"displaytype":"detail","filename":"04.pdf","filesize":[{"value":"634.7 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"スチームコンベクションオーブンの加熱モードの違いが魚料理のおいしさに及ぼす影響/PDF\\n　","url":"https://suzuka.repo.nii.ac.jp/record/2863/files/04.pdf"},"version_id":"64c8dc84-3dd0-4f86-a8ad-ed35a6a6b841"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"スチームコンベクションオーブン","subitem_subject_scheme":"Other"},{"subitem_subject":"赤外線水分計","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱モード","subitem_subject_scheme":"Other"},{"subitem_subject":"加熱温度","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"Effect of Heating","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Conditions with Steam","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" Convection Ovens on the Taste of Fish\\n","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":"スチームコンベクションオーブンの加熱モードの違いが魚料理のおいしさに及ぼす影響\\n　","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スチームコンベクションオーブンの加熱モードの違いが魚料理のおいしさに及ぼす影響\\n　"},{"subitem_title":"Effect of Heating Conditions with\\nSteam Convection Ovens on the Taste of Fish\\n","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["223"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-03-29"},"publish_date":"2019-03-29","publish_status":"0","recid":"2863","relation_version_is_last":true,"title":["スチームコンベクションオーブンの加熱モードの違いが魚料理のおいしさに及ぼす影響\\n　"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T14:59:53.054975+00:00"}