@article{oai:nagasaki-u.repo.nii.ac.jp:00009641,
 author = {野崎, 征宣 and 田端, 義明},
 journal = {長崎大学水産学部研究報告, Bulletin of the Faculty of Fisheries, Nagasaki University},
 month = {Nov},
 note = {Carp myofibrils (Mf) were added with various concentrations of sodium Lglutamate (Na-Glu), and examinations were made of the relationship between added concentrations of Na-Glu and bound water content in Mf or thermal stability with the rate constant (kD) for inactivation of myofibrillar Ca-ATPase as an index of the Mf in quality. At the concentration range used in this study, bound water content in Mf showed higher values for the addition of Na-Glu than no-additive Mf (control); it was gradually increased with an increase in concentration of Na-Glu, and reached the peak at the concentration of 2.0 mol, being slowly decreased at higher concentrations. Log kD for Mf was always smaller for the addition of Na-Glu than control; it was gradually decreased with an increase in concentration of Na-Glu, and reached the peak (highest thermal stability ) at the concentration of 2.0 mol, being slowly increased at higher concentrations. Some correlation was recognized to exist between bound water content in Mf and its thermal stability., 長崎大学水産学部研究報告, v.62, pp.23-28; 1987},
 pages = {23--28},
 title = {魚類筋原繊維の水の状態と温度安定性に及ぼすL-グルタミン酸ナトリウムの影響},
 volume = {62},
 year = {1987}
}