{"@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/1390282680173439616.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.2508/chikusan.85.549"}},{"identifier":{"@type":"URI","@value":"https://agriknowledge.affrc.go.jp/RN/2030890050"}},{"identifier":{"@type":"NDL_BIB_ID","@value":"025932576"}},{"identifier":{"@type":"URI","@value":"http://id.ndl.go.jp/bib/025932576"}},{"identifier":{"@type":"URI","@value":"https://ndlsearch.ndl.go.jp/books/R000000004-I025932576"}},{"identifier":{"@type":"NAID","@value":"130004935337"}}],"resourceType":"学術雑誌論文(journal article)","dc:title":[{"@language":"ja","@value":"油脂TBA試験紙を用いた牛肉脂質過酸化度の測定と脂質安定性の予測"},{"@language":"en","@value":"Determination and prediction of lipid oxidation in beef by TBA test paper"},{"@language":"ja-Kana","@value":"ユシ TBA シケンシ オ モチイタ ギュウニク シシツ カサンカド ノ ソクテイ ト シシツ アンテイセイ ノ ヨソク"}],"dc:language":"ja","description":[{"type":"abstract","notation":[{"@language":"en","@value":"The possibilities were studied for adapting commercial TBA test paper (SIBATA SCIENTIFIC TECHNOLOGY LTD), the tester have developed for cooking oil, to the determination of beef lipid oxidation and to the prediction of oxidative stability during storage. Minced beef with a range of TBARS-values was produced by the following treatments: no storage (Treatment-1), storage for 3 days at 4°C (Treatment-2), and storage for one day at 30°C (Treatment-3). The samples were homogenized and the lipid oxidation level was measured by both a conventional method and the color scale (yielding an a<sup>＊</sup> value for the CIELAB color scale) of the TBA tester. A significant correlation (<i>P</i> < 0.001) was observed between the TBARS-value and a<sup>＊</sup> value, indicating that commercial TBA test paper can be applied to the measurement of lipid oxidation in beef, not only oil. The TBARS-value on Treatment 2 also had a significant (<i>P</i> < 0.001) correlation with the TBARS-value (R<sup>2</sup>＝0.569) or a<sup>＊</sup> value (R<sup>2</sup>＝0.546) on Treatment 3. These observations suggest that the TBARS-value of beef stored for 3 days at 4°C was predictable from either the TBARS or the a<sup>＊</sup> value of beef stored for one day at 30°C."},{"@language":"ja","@value":"牛肉の脂質過酸化度の測定と脂質安定性の予測における油脂TBA試験紙の利用の可能性について検討した．牛肉ミンチ試料に対して，脂質過酸化度の異なる試料を準備するために3種の処理（処理1：貯蔵なし，処理2：4°Cで3日間貯蔵，処理3：30°Cで1日間貯蔵）を行った．処理後に試料ホモジネートを調製し，脂質過酸化度を既存のTBARS測定法およびTBA試験紙の赤色度（a<sup>＊</sup>値）で測定した．その結果，処理1，2および3の試料から得られたTBARS値とTBA試験紙のa<sup>＊</sup>値の間には有意（<i>P</i> < 0.001）な相関（R<sup>2</sup>＝0.869）が認められた．このことから，TBA試験紙は油脂だけでなく牛肉に対しても有効に利用できると判断した．また，処理3のTBARS値およびa<sup>＊</sup>値は，両者ともに処理2のTBARS値と有意（<i>P</i> < 0.001）な相関（R<sup>2</sup>＝0.569および0.546）が認められた．これらの結果から，30°Cで1日間貯蔵した牛肉試料のTBARS値を用いて通常展示の消費期限である処理2の結果を予測することがある程度可能であり，同様の結果が油脂TBA試験紙のa<sup>＊</sup>値からも得られることが示された．"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410282680173439618","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000283577843"}],"foaf:name":[{"@language":"ja","@value":"今成 麻衣"},{"@language":"en","@value":"IMANARI Mai"}],"jpcoar:affiliationName":[{"@language":"en","@value":"NARO Tohoku Agricultural Research Center"},{"@language":"ja","@value":"農研機構東北農業研究センター"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001204440979457","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000005480775"},{"@type":"NRID","@value":"9000005831500"},{"@type":"NRID","@value":"9000402101909"},{"@type":"NRID","@value":"9000390408696"},{"@type":"NRID","@value":"9000405320115"},{"@type":"NRID","@value":"9000019087524"},{"@type":"NRID","@value":"9000020054538"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/nshiba"}],"foaf:name":[{"@language":"ja","@value":"柴 伸弥"},{"@language":"en","@value":"SHIBA Nobuya"}],"jpcoar:affiliationName":[{"@language":"en","@value":"NARO Tohoku Agricultural Research Center"},{"@language":"ja","@value":"農研機構東北農業研究センター"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001205196446849","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000001038833"}],"foaf:name":[{"@language":"ja","@value":"米内 美晴"},{"@language":"en","@value":"YONAI Miharu"}],"jpcoar:affiliationName":[{"@language":"en","@value":"NARO Tohoku Agricultural Research Center"},{"@language":"ja","@value":"農研機構東北農業研究センター"}]},{"@id":"https://cir.nii.ac.jp/crid/1410001206450378752","@type":"Researcher","personIdentifier":[{"@type":"NRID","@value":"9000002713898"},{"@type":"NRID","@value":"9000411006628"},{"@type":"NRID","@value":"9000402101910"},{"@type":"NRID","@value":"9000390408699"},{"@type":"NRID","@value":"9000001991661"},{"@type":"NRID","@value":"9000405323728"},{"@type":"NRID","@value":"9000405314621"},{"@type":"NRID","@value":"9000019087525"},{"@type":"NRID","@value":"9000021599390"},{"@type":"NRID","@value":"9000001656236"},{"@type":"NRID","@value":"9000009737480"},{"@type":"NRID","@value":"9000018129287"},{"@type":"RESEARCHMAP","@value":"https://researchmap.jp/akira_w"}],"foaf:name":[{"@language":"ja","@value":"渡邊 彰"},{"@language":"en","@value":"WATANABE Akira"}],"jpcoar:affiliationName":[{"@language":"en","@value":"NARO Tohoku Agricultural Research Center"},{"@language":"ja","@value":"農研機構東北農業研究センター"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"1346907X"},{"@type":"EISSN","@value":"18808255"},{"@type":"CODEN","@value":"NICKA3"},{"@type":"NDL_BIB_ID","@value":"000000018714"},{"@type":"ISSN","@value":"1346907X"},{"@type":"LISSN","@value":"00215309"},{"@type":"NCID","@value":"AN00195188"}],"prism:publicationName":[{"@language":"en","@value":"Nihon Chikusan Gakkaiho"},{"@language":"ja","@value":"日本畜産学会報"},{"@language":"en","@value":"Nihon Chikusan Gakkaiho"},{"@language":"ja","@value":"日畜会報"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society of Animal Science"},{"@language":"ja","@value":"公益社団法人 日本畜産学会"}],"prism:publicationDate":"2014","prism:volume":"85","prism:number":"4","prism:startingPage":"549","prism:endingPage":"552"},"reviewed":"false","dcterms:accessRights":"http://purl.org/coar/access_right/c_abf2","url":[{"@id":"https://agriknowledge.affrc.go.jp/RN/2030890050"},{"@id":"http://id.ndl.go.jp/bib/025932576"},{"@id":"https://ndlsearch.ndl.go.jp/books/R000000004-I025932576"},{"@id":"https://agriknowledge.affrc.go.jp/RN/2010890050"}],"availableAt":"2014","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=beef","dc:title":"beef"},{"@id":"https://cir.nii.ac.jp/all?q=lipid%20oxidation","dc:title":"lipid oxidation"},{"@id":"https://cir.nii.ac.jp/all?q=oxidative%20stability","dc:title":"oxidative stability"},{"@id":"https://cir.nii.ac.jp/all?q=storage","dc:title":"storage"},{"@id":"https://cir.nii.ac.jp/all?q=TBA%20test%20paper%20for%20cooking%20oil","dc:title":"TBA test paper for cooking oil"}],"relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1390291767736942592","@type":"Article","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Effects of beef TBA values on human judgment of oxidized odor intensities"},{"@language":"ja","@value":"牛肉の脂質過酸化度による酸化臭強度の評価"}]}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2000003441"},{"@type":"IRDB","@value":"oai:irdb.nii.ac.jp:03420:0004275964"},{"@type":"NDL_SEARCH","@value":"oai:ndlsearch.ndl.go.jp:R000000004-I025932576"},{"@type":"CROSSREF","@value":"10.2508/chikusan.85.549"},{"@type":"CIA","@value":"130004935337"},{"@type":"OPENAIRE","@value":"doi_dedup___::e45cfb04a396a322765db2d3ae5e2daa"},{"@type":"CROSSREF","@value":"10.2508/chikusan.93.39_references_DOI_EfmmedZbrAYUgVY5gw8WCoitE24"}]}