@article{oai:ir.kagoshima-u.ac.jp:00012769,
 author = {OHTA, Fuyuo and NODA, Tomoaki},
 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 quality of frozen-stored mackerel and pacific ocean perch was organoleptically scored.
Different portions of their thawed muscle were examined for degenerative change of nucleotides
(K-value), TBA value and extractability of actomyosin. The correlation between quality scores
and chemical values was analysed.
Both K-value and TBA value for the ventral portion of fish muscle were highly or moderately
significantly and inversely related to scores, whereas actomyosin extractability did almost
insignificantly, regardless of muscle location. The regression lines of the relation between scores
and attributes were more steeper in mackerel than in ocean perch. The levels of K-value and
TBA value for the same assigned score were higher in the ventral than in the dorsal muscle.
Thus, it is inferred that single or combined data of the selected attributes obtained with the
ventral muscle of fish may be more effective in evaluating the quality of frozen-stored fish.},
 pages = {401--404},
 title = {Relationship of Certain Chemical Attributes to Sensory Quality of Frozen-stored Mackerel and Ocean Perch},
 volume = {30},
 year = {}
}