@article{oai:ir.kagoshima-u.ac.jp:00010834,
 author = {西元, 諄一 and 青木, 伸實},
 issue = {1},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {In the thawing experiment of frozen fish muscle, that the higher the temperature of thawing, the lower the increase of both K and VBN-values, which induced by the ambient temperature (0, 5, 10, 15 and 20°C), was observed. The changes of both K and VBN-values, by the partial difference of temperature kept, between the surface and inner part, suggested that the change of K-value was more distinguishable compared with that of VBN-value. Accordingly, in order to get excellent freshness of thawed muscle on the frozen fish, it is important to thaw the fish under the high (from 15 to 20°C) temperatures, furthermore the final temperature after thawing finishes have to be controlled to become 0°C.},
 pages = {163--167},
 title = {凍結魚の空気解凍における鮮度変化について},
 volume = {20},
 year = {}
}