{"created":"2023-06-20T13:42:16.774273+00:00","id":1651,"links":{},"metadata":{"_buckets":{"deposit":"11f2ffbe-8826-4eec-bff1-561b2462ab30"},"_deposit":{"created_by":11,"id":"1651","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"1651"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00001651","sets":["6:80:190"]},"author_link":["2509","2506","2505","2508","2504","2507"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"55","bibliographicPageEnd":"50","bibliographicPageStart":"41","bibliographic_titles":[{"bibliographic_title":"藤女子大学人間生活学部紀要 = The bulletin of the Faculty of Human Life Sciences, Fuji Women's University"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Chicken (broiler) meat has been increasingly consumed because of its high protein\nand low fat content and lower price. We analyzed the lipid components of commercial chicken meats and offals produced in Hokkaido, with a particular focus on arachidonic acid that is known to have taste-enhancing properties. The total lipid content was high in livers (4.9%), thighs (4.4%), and hearts (3.9%), followed by breasts (2.7%), gizzards (2.1%), and sasami (white breasts, 1.6%). Separation of the total lipids into neutral and polar fractions showed that things and breasts contained a higher proportion of neutral lipids.\nFatty acid composition analysis identified at least 30 fatty acids, among which palmitic, stearic, oleic, linoleic, and arachidonic acids were the major components in all samples.\nThere were differences in fatty acid composition between muscle meats (thighs, breasts, and sasami) and offals (livers, gizzards, and hearts). The percentage of arachidonic acid was higher in the offals, particularly in hearts and livers (more than 10%), while the\nmuscle meats contained only half of this amount (3～6%). The arachidonic acid content ranged from 90 to 558 mg/100 g sample, with a markedly higher value for livers and hearts. A comparison of the total lipid contents of sasami from five production areas\nshowed a significant difference between the highest value of Hokkaido sample and the lowest of Aomori sample (1.2%), but indicated no marked difference among the other samples. The arachidonic acid content per 100 g sasami was the highest in the\nKagoshima sample (94 mg) and low in the Miyagi sample (72 mg). The composition\nanalysis of the neutral and polar lipid fractions showed that the majority of arachidonic acid was present as a constituent fatty acid of phospholipids, suggesting that, in chicken meats and offals, the taste-enhancing effect of arachidonic acid would depend on the phospholipid content.","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"藤女子大学"}]},"item_10001_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40021558595","subitem_relation_type_select":"NAID"}}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12605795","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2187-4689","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"石原, 愛理"}],"nameIdentifiers":[{"nameIdentifier":"2504","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大宅, 穂波"}],"nameIdentifiers":[{"nameIdentifier":"2505","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"吉田, 訓子"}],"nameIdentifiers":[{"nameIdentifier":"2506","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"大西, 正男"}],"nameIdentifiers":[{"nameIdentifier":"2507","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"川村, 純"}],"nameIdentifiers":[{"nameIdentifier":"2508","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"府中, 英孝"}],"nameIdentifiers":[{"nameIdentifier":"2509","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":"2018-07-24"}],"displaytype":"detail","filename":"石原論文.pdf","filesize":[{"value":"846.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"鶏肉とその副生物に含まれるアラキドン酸の含量と分布","url":"https://fujijoshi.repo.nii.ac.jp/record/1651/files/石原論文.pdf"},"version_id":"59c33fea-f5ef-43bc-be1f-00cd526d773d"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"鶏肉とその副生物に含まれるアラキドン酸の含量と分布","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鶏肉とその副生物に含まれるアラキドン酸の含量と分布"},{"subitem_title":"The Content and Distribution of Arachidonic Acid in Chicken Meats and Chicken Offals","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"11","path":["190"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-07-24"},"publish_date":"2018-07-24","publish_status":"0","recid":"1651","relation_version_is_last":true,"title":["鶏肉とその副生物に含まれるアラキドン酸の含量と分布"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T14:02:09.748672+00:00"}