@article{oai:ir.kagoshima-u.ac.jp:00012804,
 author = {太田, 冬雄},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {1. Volatile carbonyl compounds (VC) in mackerel flesh increased when it was
stored. In raw flesh, the formation of VC declined at the stage of advanced spoilage,
however in preserved flesh the formation lasted afterwards. No appreciable difference was
found in the amount of VC between raw and heated fish flesh when they were stored.
2. The action of air was most effective for the formation of VC and the effects of
temperature and light rather remarkable. The rate of VC formation was remarkable at
PH value of acid side, and reduced by some antioxidants.
3. In mackerel tissues, the presence of VC-forming enzyme was not appreciable
except that of alcohol-dehydrogenase in liver and spleen, and ethanol was scarcely found
in any tissue. (The action of dehydrogenase in liver was most remarkable at about 30°C
and PH 7.5, and was specific only for ethanol.) Above results show that VC formation
should be chiefly due to the atmospheric oxidation, being hardly due to the enzymatic
reaction.},
 pages = {47--51},
 title = {魚類の変質とカルボニル体 III : 魚肉中の揮発性カルボニル体の生成に影響する因子},
 volume = {8},
 year = {}
}