@article{oai:ir.kagoshima-u.ac.jp:00007868,
 author = {NISHIMOTO, Jun-ichi and SUWETJA, I. Ketut and TEZONO, Sumiro and MIKI, Hidemasa},
 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 = {The analysis of quality-lowering was done to investigate the keeping freshness period and
practical storage life of tiger prawn, Penaeus japonicus, muscle under low storage temperature.
The K value of the sample corresponding with the excellent score on the sensory evaluation
was equivalent to 10% and the VBN content was 10mg/100g.
The keeping freshness period was equivalent to the K value of 20% and VBN content of 18-19mg/100g, that it was the sashimi level freshness if the black spot did not appear.
The practical storage life (PSL) was equivalent to the K value of 30-32% and VBN content
of 20mg/100g, and it was the safe line of the sample as the raw material of food. The PSL
was also obtained in connection with the various low storage temperatures.},
 pages = {27--36},
 title = {Studies on Freshness-lowering and Storage-life of Tiger Prawn, Penaeus japonicus, Muscle under Low Storage Temperature},
 volume = {36},
 year = {}
}