@article{oai:ir.kagoshima-u.ac.jp:00007781,
 author = {MIKI, Hidemasa and HAMADA, Tatsuro},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {The discolouration-rates in skipjack-meat were determined as function of storage temperatures. The discolouration of skipjack-meat under various storage conditions was confirmed to
appear as a first-order reaction which depends upon the amount of remaining oxymyoglobin
(MbO_2). The effect of storage temperature on the discolouration-rate was accounted for by Arrhenius equation. The prediction of discolouration of skipjack-meat was in good agreement with
the results obtained from the thawing tests.},
 pages = {129--135},
 title = {Fundamental Studies on the Thawing of Frozen Fish II : Kinetics and Prediction on Skipjack-meat Discolouration},
 volume = {26},
 year = {}
}