@article{oai:iwate-u.repo.nii.ac.jp:00009135,
 author = {三浦, 靖 and 高柳, 敏紀 and 西村, 彰夫},
 issue = {6},
 journal = {日本水産学会誌},
 month = {Jan},
 note = {The cryoprotective effects of hydrogenated linear oligosaccharides on the denaturation of walleye pollack-surimi proteins stored in a frozen state at -30℃ were studied by measuring the total activity of myofibrillar Ca-ATPase and evalutions of the gelling properties of surimi. It was found that the cryoprotective effects of hydrogenated linear oligosaccharides (<DOn>_ _ _ - 2.7 and <MWa>_ _ _ - 462) were similar to those of sucrose and D-sorbitol without any deteriorative influences on the properties of surimi or kamaboko. It was also discussed that the cryoprotective effects of polyols on the fish muscle proteins were correlated to the amount of unfreezable water in surimi.},
 pages = {1163--1169},
 title = {スケトウダラすり身タンパク質の凍結変性に対する還元直鎖オリゴ糖の抑制効果},
 volume = {58},
 year = {1992}
}