Browning Reaction in the Production of the Boiled-dried Adductor Muscle of Scallop (<i>shiraboshi</i>)
Author:
Affiliation:
1. Faculty of bioindustry, Tokyo University of Agriculture
Publisher
Japan Association of Food Preservation Scientists
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jafps/39/3/39_137/_pdf
Reference6 articles.
1. 1) KAWASHIMA, K. and YAMANAKA, H.: Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle. Fisher. Sci., 61, 1031~1034 (1995)
2. 2) KAWASHIMA, K. and YAMANAKA, H.: Free amino acids responsible for the browning of cooked scallop adductor muscle. Fisher. Sci., 62, 293~296 (1996)
3. 3) ROCKLAND, L. B.: Saturated Salt Solutions for Static Control of Relative Humidity between 5° and 40℃. Anal. Chem., 32 (10), 1375~1376 (1960)
4. 4) YAMAZAKI, M. and OIKAWA, S.: New procedures to improve productivity and quality in the manufacture of boiled-dried adductor muscles of scallop (shiraboshi). Food Preserv. Sci., 39, 75~81 (2013)
5. 5) KAWASHIMA, K. and YAMANAKA, H.: Relations between glycolysis and browning of cooked scallop adductor muscle. Fisher. Sci., 62, 800~805 (1996)
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1. Technical Development of Processing of Boiled-dried Adductor Muscle of Scallop to Improve the Productivity and Quality of Manufacturing;Food Preservation Science;2014
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