@article{oai:miyazaki-u.repo.nii.ac.jp:00003361,
 author = {境, 正 and Sakai, Tadashi and ムナシンハー, D.M.S. and 河原, 聡 and Kawahara, Satoshi and Munasinghe, D. M. S.},
 journal = {宮崎大学農学部研究報告, Bulletin of the Faculty of Agriculture University of Miyazaki},
 month = {Feb},
 note = {Protein carbonyls (PC) and malonaldehyde (MA) content in cod meat with or without 2 % NaCl stored
at -20℃ were analyzed for 24 weeks. The increase in the PC contents that was observed in the control as well as
the NaCl-treated samples indicates the progression of protein oxidation even during frozen storage. Significant differences
were not observed between the PC and MA contents of the control and NaCl-treated samples., 0および2% NaClを添加したタラ肉を-20℃にて24週間貯蔵し,カルボニル修飾タンパク質(PC)およびマロンアルデヒド(MA)含量の変動を測定した.
 PC含量は貯蔵期間中に増加し,タンパク質酸化が-20 ℃でも進行することを示していた｡貯蔵期間中NaCl添加区と対照区でPCおよびMA含量には有意な差は認められなかった.また,PC含量とMA含量には相関関係は認められなかった.},
 pages = {115--118},
 title = {Effect of NaCl on Protein Oxidation in Frozen Cod Meat},
 volume = {56},
 year = {2010},
 yomi = {サカイ, タダシ and カワハラ, サトシ}
}