@article{oai:ir.kagoshima-u.ac.jp:00008043,
 author = {太田, 冬雄},
 journal = {鹿児島水産専門学校研究報告},
 month = {2016-10-28},
 note = {Some experiments were carried out on the drip exuded out at the thawing
of frozen fishes, and the following results were obtained.
1) Considerable amounts of protein, amino acid and phosphoric acid etc.,
were found in drips.
2) In the case of thawing at low temperature, the amounts of drip and the
loss of components at the thawing were less than at high, and in the round
of fish, the amounts were less than in the fillet and steak.
3) The loss of components at the thawing in air, was lesser than that in
solution, and contrary to the conclusions generally reported, the loss in dilute
solution of sodium chloride was more than that in water., 1) 凍結魚の解凍に於るドリップの流出量は,解凍温度の低い場合に少く,又魚体処理の状態が,ラウンド処理の如き場合に少いことを確かめた。
2) 凍魚の解凍に於るドリップ中には相当量の蛋白態窒素アミノ態窒素及び燐酸等が含有されていることを認め,更にこれら成分の魚肉量に対する損失量及び損失比も又比較的大なることを明らかにした。
3) 凍魚の解凍に於る成分損失量は,溶液解凍の場合よりも空気解凍の場合に於て少く,又塩水解凍の場合よりも清水解凍の場合に於て概して小なることを認めた。},
 pages = {124--129},
 title = {冷凍魚の解凍に於ける成分の損失について},
 volume = {1},
 year = {}
}