@article{oai:ir.kagoshima-u.ac.jp:00010791,
 author = {OHTA, Fuyuo and ITOYAMA, Masatoshi},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {The inhibitory effect of the K_2- and Na_1 phosphate buffer on the freeze-denaturation of
actomyosin in Kcl and in the minced salt-added fish muscle was compared with that of the known
denaturation-inhibitors (sorbitol and Na-glutamate). 1) When the actomyosin in 0.5 M Kcl
was frozen-stored at -6°C, the decrease of its ATPase activity was inhibited by the addition of
glutamate and phosphate of not less than 0.05 and 0.1 M, respectively, while the decrease of
activity was scarcely inhibited even by the addition of sorbitol in 0.3 M concentration. However, when frozen at -25°C, any kind of the additives retained the activity of actomyosin nearly
completely. 2) The combined effect of phosphate and glutamate on inhibiting the denaturation
at -6°C was slightly lower than or almost the same as the effect of glutamate alone. 3) The
jelly product prepared from the frozen phosphate-added mince was superior in the textural
properties, especially in the water holding capacity, to that from the frozen sorbitol- and
glutamate-added ones.},
 pages = {395--399},
 title = {Inhibitory Effect of Phosphate Buffer on Denaturation of Fish Muscle Actomyosin by Freezing},
 volume = {30},
 year = {}
}