{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1390282679404825856.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.2331/fishsci.60.323"}},{"identifier":{"@type":"COI","@value":"1:CAS:528:DyaK2cXmt12ht7g%3D"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"3642782"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/3642782"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I3642782"}},{"identifier":{"@type":"URI","@value":"https://www.jstage.jst.go.jp/article/fishsci1994/60/3/60_3_323/_pdf"}},{"identifier":{"@type":"NAID","@value":"130003902591"}},{"identifier":{"@type":"NAID","@value":"40005348274"}}],"dc:title":[{"@language":"en","@value":"Characterization of Collagen in the Muscle of Several Crustacean Species in Association with Raw Meat Texture"},{"@language":"ja-Kana","@value":"Characterization of Collagen in the Mus"}],"dc:language":"en","description":[{"type":"abstract","notation":[{"@language":"en","@value":"Meat firmness of muscles of sixteen crustacean species was examined to clarify the contribution of the following three factors to the raw meat texture: 1) total collagen content in muscle, 2) distribution of intramuscular collagen fibers, and 3) properties of an α component, α2 (AR-I), which is one of the constituents of Type AR-I collagen. Total collagen content varied among species, ranging from 0.04 to 0.58% per wet tissue and from 0.4 to 3.5% per total tissue protein. The component α2 (AR-I) was distributed widely among custacean species, but it was not detected in some species of crabs. Moreover, a considerable difference in the relative staining intensity of the α2 (AR-I) component to the total collagen (α2 (AR-I)/total collagen) was revealed among species.<br> The muscles of prawns and shrimps which showed relatively high collagen content and high relative staining intensity of α2 (AR-I)/total collagen tended to be firm in contrast to those of crabs, whose firmness and collagen contents were lower. In light microscopic observation, the muscles of prawns and shrimps exhibited a dense distribution of collagen fibers, while the muscles of crabs had a sparse distribution. These results indicated that the three factors described above had very important roles in determining the raw meat texture of crustaceans."}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1420564276172593024","@type":"Researcher","personIdentifier":[{"@type":"KAKEN_RESEARCHERS","@value":"30254246"},{"@type":"NRID","@value":"1000030254246"},{"@type":"NRID","@value":"9000000286619"},{"@type":"NRID","@value":"9000009562039"},{"@type":"NRID","@value":"9000254141644"},{"@type":"NRID","@value":"9000254572827"},{"@type":"NRID","@value":"9000254142175"},{"@type":"NRID","@value":"9000001658573"},{"@type":"NRID","@value":"9000254573686"},{"@type":"NRID","@value":"9000404941566"},{"@type":"NRID","@value":"9000254572490"},{"@type":"NRID","@value":"9000388478881"},{"@type":"NRID","@value":"9000254573218"},{"@type":"NRID","@value":"9000001356813"},{"@type":"NRID","@value":"9000009562179"},{"@type":"NRID","@value":"9000009562129"},{"@type":"NRID","@value":"9000262358771"},{"@type":"NRID","@value":"9000404941369"},{"@type":"NRID","@value":"9000308727113"},{"@type":"NRID","@value":"9000254573354"},{"@type":"NRID","@value":"9000254141721"},{"@type":"NRID","@value":"9000254142234"},{"@type":"NRID","@value":"9000404831792"},{"@type":"NRID","@value":"9000019035168"},{"@type":"NRID","@value":"9000262358778"},{"@type":"NRID","@value":"9000254574253"},{"@type":"NRID","@value":"9000356906247"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/read0043827"}],"foaf:name":[{"@language":"en","@value":"Mizuta Shohshi"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Fisheries, Faculty of Agriculture, Kyoto University"},{"@language":"ja","@value":"Department of Fisheries, Faculty of Agriculture, Kyoto University"},{"@language":"en","@value":"Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural University"},{"@language":"ja","@value":"Department of Marine Bioscience, Faculty of Biotechnology, Fukui Prefectural 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Reiji"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Marine Bioscience, Faculty of Biotechnology"},{"@language":"ja","@value":"Department of Marine Bioscience, Faculty of Biotechnology"}]},{"@id":"https://cir.nii.ac.jp/crid/1410282679404825856","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000254572492"}],"foaf:name":[{"@language":"en","@value":"Sato Mamoru"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Faculty of Fisheires, Kagoshima University"},{"@language":"ja","@value":"Faculty of Fisheires, Kagoshima 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Morihiko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Fisheries, Faculty of Agriculture, Kyoto University"},{"@language":"ja","@value":"Department of Fisheries, Faculty of Agriculture, Kyoto University"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"09199268"},{"@type":"NDL_BIB_ID","@value":"000000154413"},{"@type":"ISSN","@value":"09199268"},{"@type":"LISSN","@value":"09199268"},{"@type":"NCID","@value":"AA10993718"}],"prism:publicationName":[{"@language":"en","@value":"Fisheries science"},{"@language":"ja","@value":"Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ"},{"@language":"en","@value":"Fisheries science"},{"@language":"ja","@value":"Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ"}],"dc:publisher":[{"@language":"en","@value":"The Japanese Society of Fisheries Science"},{"@language":"ja","@value":"公益社団法人 日本水産学会"}],"prism:publicationDate":"1994","prism:volume":"60","prism:number":"3","prism:startingPage":"323","prism:endingPage":"328"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"http://id.ndl.go.jp/bib/3642782"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I3642782"},{"@id":"https://www.jstage.jst.go.jp/article/fishsci1994/60/3/60_3_323/_pdf"}],"availableAt":"1994","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=collagen","dc:title":"collagen"},{"@id":"https://cir.nii.ac.jp/all?q=muscle","dc:title":"muscle"},{"@id":"https://cir.nii.ac.jp/all?q=texture","dc:title":"texture"},{"@id":"https://cir.nii.ac.jp/all?q=crustacean","dc:title":"crustacean"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390001204427728640","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Thermal Stability of the Major Molecular Species of Collagen in the Kuruma Prawn Muscle"},{"@language":"ja-Kana","@value":"Thermal Stability of the Major Molecula"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001204430191232","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Isolation and Partial Characterization of Two Distinct Types of Collagen in the Squid <i>Todarodes pacificus</i>"},{"@value":"Isolation and Partial Characterization of Two Distinct Types of Collagen in the Squid Todarodes pacificus"},{"@language":"ja-Kana","@value":"Isolation and Partial Characterization"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206411444352","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Post-mortem Tenderization of Rainbow Trout Muscle Caused by the Disintegration of Collagen Fibers in the Pericellular Connective Tissue."},{"@language":"ja","@value":"コラーゲン繊維の崩壊によるニジマス筋肉の軟化現象"},{"@value":"コラーゲン繊維の崩壊によるニジマス筋肉の軟化現象〔英文〕"},{"@language":"ja-Kana","@value":"コラーゲン センイ ノ ホウカイ ニ ヨル ニジマス キンニク ノ ナンカ ゲ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390001206418793344","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Research on the softness of Grass Prawn Penaeus monodon tissue by retort sterilization"},{"@language":"ja","@value":"レトルト殺菌によるウシエビ組織の脆弱化原因の研究"},{"@language":"ja-Kana","@value":"レトルト サッキン ニ ヨル ウシエビ ソシキ ノ ゼイジャクカ ゲンイン ノ ケンキュウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282679406852224","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Thermal Stability of Two Heterotrimeric Molecular Forms of the Quantitatively Major Collagen from the Kuruma Prawn Muscle"},{"@language":"ja-Kana","@value":"Thermal Stability of Two Heterotrimeric"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681388650240","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Contribution of the connective tissues on the texture difference of various fish species."},{"@value":"魚肉の物性とその魚種差に対する結合組織の寄与"},{"@language":"ja-Kana","@value":"ギョニク ノ ブッセイ ト ソノ ギョシュサ ニ タイスル ケツゴウ ソシキ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681388855808","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Post-Mortem Tenderization of Fish Muscle due to Weakening of Pericellular Connective Tissue."},{"@language":"ja","@value":"筋内膜の脆弱化による魚類筋肉の軟化現象"},{"@value":"筋肉膜の脆弱化による魚類筋肉の軟化現象〔英文〕"},{"@language":"ja-Kana","@value":"キンニク マク ノ ゼイジャクカ ニ ヨル ギョルイ キンニク ノ ナンカ ゲ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681389560448","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["references"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Collagen content in the muscle of fishes in association with their swimming movement and meat texture."},{"@language":"ja","@value":"魚類筋肉のコラーゲン含有量-その遊泳運動ならびに肉質への関与"},{"@value":"魚類筋肉のコラーゲン含有量-その遊泳運動ならびに肉質への関与〔英文〕"},{"@language":"ja-Kana","@value":"ギョルイ キンニク ノ コラーゲン ガンユウリョウ ソノ ユウエイ ウンドウ"}]},{"@id":"https://cir.nii.ac.jp/crid/1390282681393946752","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy","isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Suppressive effects of NaCl treatment and headspace volume adjustment on softening of grass prawn <i>Penaeus mondon</i> tissue caused by retort sterilization"},{"@value":"食塩水処理とヘッドスペースの調節によるレトルト殺菌にともなうウシエビ組織の脆弱化の抑制"},{"@language":"ja-Kana","@value":"ショクエン ミズショリ ト ヘッドスペース ノ チョウセツ ニ ヨル レトルト サッキン ニ トモナウ ウシエビ ソシキ ノ ゼイジャクカ ノ ヨクセイ"}]},{"@id":"https://cir.nii.ac.jp/crid/1520854805190010240","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"Existence of a 400 kDa glycoprotein in the dermis of sea cucumber Apostichopus armata : partial purification and characterization"}]},{"@id":"https://cir.nii.ac.jp/crid/1523106605799468800","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"Enzymatic solubilization of collagen in the skin of diamond squid Thysanoteuthis rhombus : application of a fungal acid protease"}]},{"@id":"https://cir.nii.ac.jp/crid/1523388079912148992","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@value":"Molecular species of collagen in muscular and vertebral parts of white sturgeon Acipenser transmontanus"}]},{"@id":"https://cir.nii.ac.jp/crid/1570854175474337024","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Properties of scallop mantle collagen : its content, tissue distribution and thermal behavior"}]},{"@id":"https://cir.nii.ac.jp/crid/1572261549984671104","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Characterization of the quantitatively major collagen in the mantle of oyster Crassostrea gigas"}]},{"@id":"https://cir.nii.ac.jp/crid/1572261550811036672","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Hot-water solubility of mantle collagens in several cephalopod molluscs"}]},{"@id":"https://cir.nii.ac.jp/crid/1572543026030197120","@type":"Article","relationType":["isCitedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Isolation of collagen from tiger pufferfish parts and its solubility in dilute acetic 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