@article{oai:ir.kagoshima-u.ac.jp:00002290,
 author = {NISHIMOTO, Jun-ichi and MIKI, Hidemasa},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {The lowering of freshness of several fish from Ryuku fishing ground and the
thermo-stabilities of their myofibrillar proteins (actomyosin) at different temperatures were studied. Freshness was measured by estimating K-values of the samples at 0°, 10°, 20° and 30°C, whereas thermo-stabilities of actomyosin at 25°, 30° and 35°C by way of liberated inorganic phosphate. Rate constants of freshness lowering and inactivation of AM-Ca^<2+>-ATPase activities were evaluated. Regardless of the species, the freshness lowering rate increased with temperature as expected. Among the samples, Hanafuedai gave the highest lowering rate. The thermo-stabilities of the AM-Ca^<2+>-ATPase activities of the samples varied with the species. The actomyosin of Kyusenfuedai and Kidai appeared to be more stable
than Hanafuedai and Hamadai at 30°C.},
 pages = {65--72},
 title = {Biochemical Studies on the Keeping Quality of Fish Muscle : Lowering of Freshness and Thermo-stability of Actomyosin ATPase Activity in the Dorsal Muscle of Various Fish from Ryuku Fishing Ground at Different Temperatures},
 volume = {28},
 year = {}
}