@article{oai:ir.kagoshima-u.ac.jp:00000717,
 author = {西元, 諄一 and 原田, 良一 and 御木, 英昌},
 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 deterioration of lipids of minced skipjack muscle stored at 0°C was investigated from the
view-point of the decomposition of phospholipid (PL) and neutral lipid (NL).
The pattern of deterioration of muscle lipid expressed as the decrease in C_22:6 acid of PL or NL, showed that PL underwent more severe hydrolysis and oxidation than NL did, and also
oxidation of free fatty acid was more severe in early stage of storage. This pattern, therefore,
was assumed to be a characteristic of deterioration of skipjack muscle lipid.
The presence of lipolytic enzymes was determined by histochemical method, and it was noted
that in this case the stained colour, due to phospholipase action, of salts of liberated fatty acid
was positive in surface and deep muscles, while the stained colour, due to lipase action, of salts
of liberated fatty acid was negative in the fresh muscle.},
 pages = {119--128},
 title = {カツオ筋肉脂質に関する研究 II : 低温貯蔵中における各脂質区分の変化},
 volume = {26},
 year = {}
}