@article{oai:ir.kagoshima-u.ac.jp:00007856,
 author = {西元, 諄一 and 青木, 伸實},
 issue = {1},
 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 the thawing at 0°C of frozen horse mackerel, which has been alive before freezing, 
K-value was about 2.6 times greater compared with it before thawing, and in case of higher temperature than former, it was about 1.7 times. VBN-increase was observed slightly large at the thawing of 0°C in comparison with the thawing at higher temperature than 0°C, while in the similar examination using market sample, the increase of K-value was markedly poor, whereas the increase of VBN was identified with the living sample. The K-value is large in the thawing of living fish as described above, however, since the value at bigining is extremely low, such thawing being suitable to get a nice fresh muscle (“sashimi”), therefore, it is assumed that, in general, in the thawing process, it is preferable to thaw by rapidly and high temperature.},
 pages = {169--172},
 title = {凍結前の鮮度が解凍魚鮮度に及ぼす影響},
 volume = {20},
 year = {}
}