{"created":"2025-02-21T05:22:33.227981+00:00","id":2010174,"links":{},"metadata":{"_buckets":{"deposit":"e4d98610-4db7-4028-9c50-1ba662b17962"},"_deposit":{"created_by":41,"id":"2010174","owners":[41],"pid":{"revision_id":0,"type":"depid","value":"2010174"},"status":"published"},"_oai":{"id":"oai:hiroshima.repo.nii.ac.jp:02010174","sets":["1730444907710"]},"author_link":[],"item_1617186331708":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_title":"麻痺性貝毒により毒化したカキの缶詰, 乾製品及びオイスターソース製造中における毒性の変化","subitem_title_language":"ja"},{"subitem_title":"Toxicity Change of Paralytic Shellfish Poison-infested Oyster during Canning, Drying and Sauce-making Processes","subitem_title_language":"en"}]},"item_1617186419668":{"attribute_name":"Creator","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"宮澤, 啓輔","creatorNameLang":"ja"},{"creatorName":"Miyazawa, Keisuke","creatorNameLang":"en"}],"familyNames":[{"familyName":"宮澤","familyNameLang":"ja"},{"familyName":"Miyazawa","familyNameLang":"en"}],"givenNames":[{"givenName":"啓輔","givenNameLang":"ja"},{"givenName":"Keisuke","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"浅川, 学","creatorNameLang":"ja"},{"creatorName":"Asakawa, Manabu","creatorNameLang":"en"}],"familyNames":[{"familyName":"浅川","familyNameLang":"ja"},{"familyName":"Asakawa","familyNameLang":"en"}],"givenNames":[{"givenName":"学","givenNameLang":"ja"},{"givenName":"Manabu","givenNameLang":"en"}]},{"creatorNames":[{"creatorName":"野口, 玉雄","creatorNameLang":"ja"},{"creatorName":"Noguchi, Tamao","creatorNameLang":"en"}],"familyNames":[{"familyName":"野口","familyNameLang":"ja"},{"familyName":"Noguchi","familyNameLang":"en"}],"givenNames":[{"givenName":"玉雄","givenNameLang":"ja"},{"givenName":"Tamao","givenNameLang":"en"}]}]},"item_1617186476635":{"attribute_name":"Access Rights","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_1617186609386":{"attribute_name":"Subject","attribute_value_mlt":[{"subitem_subject":"麻痺性貝毒","subitem_subject_scheme":"Other"},{"subitem_subject":"カキ","subitem_subject_scheme":"Other"},{"subitem_subject":"缶詰","subitem_subject_scheme":"Other"},{"subitem_subject":"加工","subitem_subject_scheme":"Other"},{"subitem_subject":"毒性","subitem_subject_scheme":"Other"},{"subitem_subject":"paralytic shellfish poison, oyster, canned food, processing, toxicity","subitem_subject_scheme":"Other"},{"subitem_subject":"490","subitem_subject_scheme":"NDC"}]},"item_1617186626617":{"attribute_name":"Description","attribute_value_mlt":[{"subitem_description":"Paralytic shellfish poison-infested oysters (about 30MU/g) were smoked or boiled and then canned. Dried oyster and oyster sauce were also produced.    The toxicity of canned smoked oyster decreased to under the quarantine limit (4MU/g) or to an undetectable level (<2MU/g). A similar result was obtained in canned boiled oyster. It seems possible to use contaminated oysters safely as canned foods.    In the production of oyster sauce, over 90% of the toxicity was destroyed during condensation (6hrs of boiling in a water bath). As the toxicity of the starting material of oyster broth was under 5MU/g (usually 2-4MU/g), the oyster sauce produced also cleared the official quarantine limit successfully.    On the other hand, the dried oyster product retained a high level of residual toxicity (7MU/g) and was still hazardous.","subitem_description_language":"en"},{"subitem_description":"麻痺性貝毒により毒化したカキの食品としての有効利用を図るため, 毒性が30MU/9程度のむき身を原料として現行の加工処理による減毒試験を行った. 各処理段階の毒性と毒組成をマウス生物試験とHPLCにより測定した. 燻煙油漬け缶詰と水煮缶詰製品では, HPLCにより毒性成分の一部が検出されたが, 残存毒性はすべて2.5MU/g以下と規制値を越えることはなかった. オイスターソースでは原料 (解凍液と缶詰製造時の煮沸液, 2～4MU/g) の毒性の約90%が消失し, マウス生物試験法では不検出となった. 乾燥カキでは規制値以上の毒性 (7MU/g) があった. 缶詰とオイスターソース製造では加熱条件を十分に考慮すれば食品としての利用が可能であると考えられた.","subitem_description_language":"ja"}]},"item_1617186643794":{"attribute_name":"Publisher","attribute_value_mlt":[{"subitem_publisher":"日本食品衛生学会"}]},"item_1617186702042":{"attribute_name":"Language","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_1617186920753":{"attribute_name":"Source Identifier","attribute_value_mlt":[{"subitem_source_identifier":"0015-6426","subitem_source_identifier_type":"ISSN"},{"subitem_source_identifier":"AN00117741","subitem_source_identifier_type":"NCID"}]},"item_1617187024783":{"attribute_name":"Page Start","attribute_value_mlt":[{"subitem_start_page":"35"}]},"item_1617187056579":{"attribute_name":"Bibliographic Information","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1995-02-05","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"41","bibliographicPageStart":"35","bibliographicVolumeNumber":"36","bibliographic_titles":[{"bibliographic_title":"食品衛生学雑誌"},{"bibliographic_title":"食品衛生学雑誌"}]}]},"item_1617258105262":{"attribute_name":"Resource Type","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_1617265215918":{"attribute_name":"Version Type","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_1617353299429":{"attribute_name":"Relation","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"http://joi.jlc.jst.go.jp/JST.Journalarchive/shokueishi1960/36.35","subitem_relation_type_select":"URI"}}]},"item_1617605131499":{"attribute_name":"File","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2023-03-18"}],"displaytype":"simple","filename":"JFoodHygSocJpn_36_35.pdf","filesize":[{"value":"947.2 KB"}],"mimetype":"application/pdf","url":{"objectType":"fulltext","url":"https://hiroshima.repo.nii.ac.jp/record/2010174/files/JFoodHygSocJpn_36_35.pdf"},"version_id":"346218c7-8ddd-4586-b35c-cefd2f03a4ec"}]},"item_1732771732025":{"attribute_name":"旧ID","attribute_value":"30220"},"item_title":"麻痺性貝毒により毒化したカキの缶詰, 乾製品及びオイスターソース製造中における毒性の変化","item_type_id":"40003","owner":"41","path":["1730444907710"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2023-03-18"},"publish_date":"2023-03-18","publish_status":"0","recid":"2010174","relation_version_is_last":true,"title":["麻痺性貝毒により毒化したカキの缶詰, 乾製品及びオイスターソース製造中における毒性の変化"],"weko_creator_id":"41","weko_shared_id":-1},"updated":"2025-02-22T07:14:25.800765+00:00"}