@article{oai:ir.kagoshima-u.ac.jp:00008066,
 author = {大山, 重信},
 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 = {Sun-dried horse-mackerel or mackerel muscle slices were vacuum-packed or packed together with air or nitrogen gas in cellophane polyethylen bags, and stored at 5-12°C. The changes of oil contained in fish muscles during the period of drying of the muscles and storage of the dried muscles were studied by organoleptic test and measuring 2-thiobarbituric acid (TBA) value and peroxide value (POV). Both TBA value and POV increased through the period of drying, but decreased through the period of storage in the bag. Among the types of packaging, there was no clear defference in the effect on the changes of the oil in dried fish muscle. Both TBA value and POV, however, of fish oil which was packed under vacuum or packed together with air in the bag, increased through the period of storage. The values of the vacuum-packed oil were lower than those of the oil packed together with air. This shows that vacuum packaging is effective in retarding the changes of the oil.},
 pages = {7--13},
 title = {乾製品に含まれる油脂の変化について I : 包装が油脂の変化に及ぼす影響},
 volume = {12},
 year = {}
}