@article{oai:ir.kagoshima-u.ac.jp:00000754,
 author = {NISHIMOTO, Jun-ichi and 西元, 諄一 and SUWETJA, I Ketut and MIKI, Hidemasa and 御木, 英昌},
 issue = {1},
 journal = {鹿児島大学水産学部紀要, Memoirs of Faculty of Fisheries Kagoshima University},
 month = {Dec},
 note = {The effect of superchilled storage (at about -3°C) on freshness of mackerel muscle was
investigated using the K-value and VBN determination. K-value reached 20% after 12 days
during storage at -3°C whereas, this value was exceeded after 3 days stored at 0°C and after 52
days stored at -10°C. Rate of increase in K-values stored at -3°C was around 3.48 times lower
than that stored at 0°C and 4.76 times faster than that stored at -10°C. VBN values during
superchilled storage were found lower than that during frozen storage at -10°C up to day 40.
From these results, it might be possibe that the superchilled storage is adopted in place of
storage at 0°C or at frozen storage (-10°C), as a keeping freshness of fish for about two weeks.},
 pages = {83--87},
 title = {Effect of Superchilled Storage on Freshness of Mackerel Muscle},
 volume = {34},
 year = {1985}
}