Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors
Author:
Affiliation:
1. Department of Food Science, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
2. Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Republic of China (R.O.C.)
Funder
Ministry of Science and Technology, Taiwan
The Fisheries of the Republic of China
Fisheries of the Republic of China (Taiwan) and Ministry of Science and Technology
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1909618
Reference28 articles.
1. Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment
2. Nutritional evaluation of Japanese abalone (Haliotis discus hannai Ino) muscle: Mineral content, amino acid profile and protein digestibility
3. Paramyosin of the disc abalone Haliotis discus discus: Identification as a new allergen and cross-reactivity with tropomyosin
4. Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus)
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