@article{oai:ir.kagoshima-u.ac.jp:00002330,
 author = {NISHIMOTO, Junichi},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {In case of the freezing and storing at -5°C, the greater the freezing ratio the more the viscosity-level decreased, therefore, it was assumed that viscosity-level might have some correlation with the soluble protein content in extracts. Similarly, in case of both -10 and -20°C, the relationship between viscosity-level and freezing ratio was similar to that obtained in case of -5°C, whereas the change in soluble protein content in extracts was not so remarkable as shown in -5°C. Ice formation in muscle is causative of viscosity decrease. The decrease is mainly due to the dehydration with the increase of salts concentration in the tissue. Virtually the actions are accompanied with the denaturation of protein. Nevertheless, the author dare to propose in this examination that another causative agent, physical agent like pressure, should be applied in resolving the correlations mentioned above.},
 pages = {21--28},
 title = {The Correlation between the Freezing Ratio and the Viscosity of Homogenate of Thawed Mackerel Muscle},
 volume = {17},
 year = {}
}