Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet-Reference-Cited by-同舟云学术

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Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

Published:2013 Issue:4 Volume:19 Page:691-696
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

SHAH A.K.M. Azad,OGASAWARA Masashi,KURIHARA Hideyuki,TAKAHASHI Koretaro

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference29 articles.

1. AOAC. (1995). “Official methods of analysis (16^th ed.)”. Association of Official Analytical Chemists, Virginia, USA.

2. Aristoy, M.C. and Toldrá, F. (1991). Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham. J. Agric. Food Chem., 39, 1792-1795.

3. Cambero, M.I., Pereira-Lima, C.I., Ordonez, J.A. and de Fernando, G.D.G. (2000). Beef broth flavor: relation of components with the flavor developed at different cooking temperatures. J. Sci. Food Agric., 80, 1519-1528.

4. del Campo, G., Gallego, B., Berregi, I. and Casado, J.A. (1998). Creatinine, creatine and protein in cooked meat products. Food Chem., 63, 187-190.

5. Edgar, G. and Shiver, H.E. (1925). The equilibrium between creatine and creatinine, in aqueous solution. The effect of hydrogen ion. J. Am. Chem. Soc., 47, 1179-1188.

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