@article{oai:ir.kagoshima-u.ac.jp:00004844,
 author = {太田, 冬雄},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {Some factors affecting the formation of tyramine during storage in the minced flesh of fish and shellfish were studied. The estimation of tyramine was made with the application of the color reaction for tyramine separated from fish extract with ion-exchanger. The rate of tyramine formation varied with the difference of fish species, being greater in the case of fish having higher autolytic activity (Fig. 1). The formation of tyramine was observed to be due almost entirely to bacterial action. Washing flesh prior to storage or storing it at lower temperature reduced noticeably the formation of tyramine in squid (Fig. 2). The formation rate was larger in viscera than in flesh (Fig. 3). Considerable amount of tyramine in the decaying squid was guessed to have been converted from tyrosine liberated from flesh protein by autolytic and bacterial actions (Fig. 4).},
 pages = {116--120},
 title = {魚介肉中のチラミンの生成},
 volume = {14},
 year = {}
}