@article{oai:ir.kagoshima-u.ac.jp:00012779,
 author = {NISHIMOTO, Jun-ichi and SUWETJA, I Ketut and MIKI, Hidemasa},
 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 = {The analysis of enzymatic freshness-lowering, bacterial freshness and autoxidation of lipid
in mackerel muscle was made for the purposes of investigating the reaction rate, keeping
freshness period and practical storage life of muscle during storage at low temperatures.
The reaction rate on freshness-lowering in minced muscle was 1.2 to 1.5 times faster than that
on fillets. The fastest of freshness-lowering is by a factor of about 20.0, occurs at temperatures
from -10 to 0°C. Keeping freshness period on "sashimi" grade fish with K-value of 20% stored
at 10, 5, 0, -3, -10 and -20°C was found in about 1.5, 2, 3, 12, 52 and 126 days,
respectively.
K-value of 50% level after compared with VBN value of 30 mgN/(100 g muscle) and TBA
value of 15 mg MA/(1 kg muscle), seems to be useful for limit of acceptability of fish muscle as
raw material on certain food processing. 50% level of K-value of muscle stored at 10, 5, 0, -3,
10 and -20°C was found in about 4, 6, 10, 36 days, 5 and 11 months, respectively.},
 pages = {89--96},
 title = {Estimation of Keeping Freshness Period and Practical Storage Life of Mackerel Muscle during Storage at Low Temperatures},
 volume = {34},
 year = {}
}