@article{oai:ir.kagoshima-u.ac.jp:00012867,
 author = {OHTA, Fuyuo and NISHIMOTO, Jun-ichi},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-31},
 note = {Insolubilization of salt-soluble protein of the fish during the freezing storage was slightly affected by fatty acid esters mixed into the flesh or by fish body oil, but it was accelerated by fatty
acid. The extent of acceleration was enlarged with the increase of mixed quantity, that by lower
fatty acids being greater than that by the higher ones; and it was affected by storage temperature,
while on the other hand, addition of antioxidant was inhibitory against insolubilization.
Addition of glycerine, within certain range of concentration, was preventive against insolubilization of protein; on the other hand, glycerine was stimulative for lipase activity of fish muscle
juice in the frozen state, but inhibitory at the moderate temperature.
The results mentioned above indicate that the prevention of lipids in frozen fish against oxidation and decomposition is indirectly effective in reducing the denaturation of protein.},
 pages = {45--51},
 title = {Effect of Lipids on Insolubilization of Protein in Frozen Fish Muscle during Storage},
 volume = {13},
 year = {}
}