{"created":"2023-05-15T11:33:06.697650+00:00","id":3530,"links":{},"metadata":{"_buckets":{"deposit":"fdb2bbb7-7f51-4237-bf02-bfd8ebcad989"},"_deposit":{"created_by":1,"id":"3530","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"3530"},"status":"published"},"_oai":{"id":"oai:nsg.repo.nii.ac.jp:00003530","sets":["6:10:11:97"]},"author_link":["13140","13141"],"item_19_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"82","bibliographicPageStart":"71","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"新潟医療福祉学会誌"}]}]},"item_19_description_16":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_19_description_45":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"論文(Article)","subitem_description_type":"Other"}]},"item_19_description_6":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究では,ソーセージの品質と消費者嗜好の関係を総合的に捕らえ,評価方法を確立し,商品開発のあるべき方向性について示唆を与えることを目的とした。まず,市販のソーセージ22種について,水分,粗蛋白,粗脂肪,全糖量,遊離アミノ酸,灰分,塩分の定量分析を行った。また,テンシプレッサーによる破断強度の測定を行なった。官能評価では,学生パネル約200名と専門家パネル6∿12名の2種類のパネルを構成した。試料は,一般成分と物性を測定した試料と同じものを用いた。評価項目は,香りについて,風味について,テクスチャーについて,味について,さらに高級感,飽きやすさなどに関する38項目とした。客観的にソーセージの品質特性を探るために,質問項目の中から成分値と対応しているものを選択し,その関係を調べた。さらに,学生164名を対象に,一般的な食嗜好傾向と食行動に関する意識調査をおこなった。そして,相互の関連性について解析した。\n","subitem_description_type":"Abstract"},{"subitem_description":"The objective of this study was to analyze the relations between the quality of the sausage and the consumer preference synthetically and established the way to evaluate, give it suggestion about the aim which development of products should be in. First, the chemical analysis of the water, protein, fat, total sugar, free amino acids, ash, and salt was done about 22 kinds of sausages on the market. The physical measurement of the rupture strength by Tensipresser was done. Panels of sensory evaluation are composed of about 200 student panels and 6-12 expert panels. Samples of sensory evaluation were used the same thing that general element and materiality were measured. Evaluation items were made 38 words about the smell, flavor, texture, taste and luxury, etc. Because the quality character of the sausage was searched for objectively, the thing that correlate with the element value from the evaluation items were chosen, and the relations were examined. Furthermore, an opinion poll about the food preference and the food behavior was done targeting 164 students. Then, it was analyzed about the mutual relevance.","subitem_description_type":"Abstract"}]},"item_19_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟医療福祉学会"}]},"item_19_rights_14":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"本文データは国立情報学研究所により電子化されたものである"}]},"item_19_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11614531","subitem_source_identifier_type":"NCID"}]},"item_19_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346-8774","subitem_source_identifier_type":"ISSN"}]},"item_19_text_1":{"attribute_name":"Title in Japanese","attribute_value_mlt":[{"subitem_text_value":"畜肉ソーセージの品質と消費者嗜好の解析"}]},"item_19_text_2":{"attribute_name":"タイトル（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"The analysis of the quality and consumer preference of meat sausages"}]},"item_19_text_47":{"attribute_name":"資源タイプ・NII","attribute_value_mlt":[{"subitem_text_value":"Journal Article"}]},"item_19_text_48":{"attribute_name":"資源タイプ・DCMI","attribute_value_mlt":[{"subitem_text_value":"text"}]},"item_19_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"岩森, 大"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Iwamori, Hajime","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-30"}],"displaytype":"detail","filename":"KJ00000052775.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000052775.pdf","url":"https://nsg.repo.nii.ac.jp/record/3530/files/KJ00000052775.pdf"},"version_id":"b31a5b9e-ea61-4d3c-8139-e093e9a6233a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ソーセージ","subitem_subject_scheme":"Other"},{"subitem_subject":"消費者嗜好","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"因子分析","subitem_subject_scheme":"Other"},{"subitem_subject":"Sausage","subitem_subject_scheme":"Other"},{"subitem_subject":"Consumer preference","subitem_subject_scheme":"Other"},{"subitem_subject":"Sensory evaluation","subitem_subject_scheme":"Other"},{"subitem_subject":"Factor analysis","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"畜肉ソーセージの品質と消費者嗜好の解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"畜肉ソーセージの品質と消費者嗜好の解析"},{"subitem_title":"The analysis of the quality and consumer preference of meat sausages","subitem_title_language":"en"}]},"item_type_id":"19","owner":"1","path":["97"],"pubdate":{"attribute_name":"公開日","attribute_value":"2010-03-05"},"publish_date":"2010-03-05","publish_status":"0","recid":"3530","relation_version_is_last":true,"title":["畜肉ソーセージの品質と消費者嗜好の解析"],"weko_creator_id":"1","weko_shared_id":1},"updated":"2023-05-15T12:05:52.392410+00:00"}