@article{oai:ir.kagoshima-u.ac.jp:00012870,
 author = {OHTA, Fuyuo and NISHIMOTO, Jun-ichi},
 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 preventive effects of polyphosphate and sodium chloride upon the drip-formation of the thawed fish flesh were ascertained by measuring the free- and centrifuge
drip; and then the property enabling these salts to be preventive against the dripping
was investigated chiefly.
The amount of the centrifuge drip was lesser when the pH value of flesh was under
alkaline side. Both metal chelating agents and viscous matters were effective in
preventing the dripping. Against insolubilization of salt-soluble protein, polyphosphate
revealed protective; while sodium chloride, obviously accelerative.
Then, alkalinity and viscosity of polyphosphate, and its actions both in chelating
metal and in stabilizing protein are considered to be participated collectively in the
preventive effect of phosphate on the dripping. And the drip-formation is not to be
considered resulting from the denaturation of protein alone.},
 pages = {14--19},
 title = {Preventive Effect of Polyphosphate on the Drip-Formation of the Thawed Fish Flesh},
 volume = {12},
 year = {}
}