@article{oai:ir.kagoshima-u.ac.jp:00004815,
 author = {西元, 諄一 and 青木, 伸実},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {In order to set the temperature for the suitable still-air-thawing, the periods of time required for thawing at various ambient temperatures on minced ordinary muscle block of frozen jackmackerel and the changes of freshness in its of thawed one were determined. The K-value as an index of freshness was estimated with concave gradient elution method. The results were as follows: 1. The time required for thawing was affected considerably by the time during which temperature rise from -5 to -1°C (Zone of maximimum ice crystal thawing), and it was decided by the discrepancy between the initial temperature of frozen fish muscle and the temperature of ambient air. The higher is the temperature of ambient air, the shorter is the thawing time, but the effect of higher thawing-temperature on the thawing time was not significant. 2. When the frozen fish muscle was thawed at various temperatures, changes in increase-ratio of K-value in the fish muscle showed the lowest value at about 15°C in air. 3. The thawing temperature at which the total increment-K-value, obtained as the multiplication of K-value-increment-rate and thawing-time, shows the lowest value was ascertained to be 10~15°C. 4. When the temperature of fish muscle at the centre of block after thawing reached its freezing point, the quality of the thawed fish muscle was better than that of the one under the temperature reaching 0°C. 5. Accordingly, it was assumed that the thawing was to be done at 15°C in the still-air, and at same time the temperature of fish muscle at centre on thawing should not be above its freezing point (about -2°C).},
 pages = {149--153},
 title = {凍結魚肉の静止空気解凍条件について},
 volume = {23},
 year = {}
}