@article{oai:ir.kagoshima-u.ac.jp:00004785,
 author = {NISHIMOTO, Jun-ichi and ELOMINA, Rene L. and MIKI, Hidemasa},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {To determine the freshness qualities of fish caught from the fishing grounds of Amami Island,
the fish K-values at 0, 10, 20 and 30°C, and also the thermo-stabilities of the actomyosin-ATPase
at 20, 25, 30, 35 and 40°C were monitored.
The rate constant (K_f) of the decrease in the remaining K-values was highest in Yumekasago >
Sokohobo > Mahata > Sokodara > Ohmonhata > Ohhime at low temperatures. On the other
hand, the first order rate constant (K_D) of the inactivation of actomyosin-ATPase was highest
in Sokohobo at 30°C. The actomyosin of Mahata and Ohhime appeared to be more stable
than Sokohobo, Yumekasago, Sokodara and Ohmonhata.
Compared with frigid water fish at 30°C, the actomyosin of the above sub-tropical fish was
apparently more unstable.},
 pages = {405--409},
 title = {Lowering Rate of Freshness and Relative Thermo-stabilities of Actomyosin-ATPase of Muscles of Some Fish from Amami Island Sea},
 volume = {30},
 year = {}
}