Estimation of odor components contributing to sensory evaluation of frozen scallop <i>Mizuhopecten yessoensis</i> by multivariate analysis-Reference-Cited by-同舟云学术

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Estimation of odor components contributing to sensory evaluation of frozen scallop Mizuhopecten yessoensis by multivariate analysis

Published:2018-09-15 Issue:5 Volume:84 Page:843-849
ISSN:0021-5392
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NSUGAF

Author:

FURUTA TOMOE¹,YOSHIKAWA SHUJI¹,NARITA MASANAO²,TAKEDA TADAAKI²,IGARASHI TOSHINARI¹

Affiliation:

1. Food Processing Research Center, Industrial Technology Research Department, Local Independent Administrative Agency Hokkaido Research Organization

2. Central Fisheries Research Institute, Fisheries Research Department, Local Independent Administrative Agency Hokkaido Research Organization

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/suisan/84/5/84_17-00063/_pdf

Reference12 articles.

1. 3) Kimura M, Hirata Y, Kimiya T, Imamura S, Suzuki M, Okazaki E, Kimura I. Formation of trimethylamine in Pacific saury muscle during frozen storage. Nippon Suisan Gakkaishi 2010; doi: 10.2331/suisan.76.1073 (in Japanese with English abstract).

2. 4) Tanaka R, Naiki K, Tsuji K, Nomata H, Sugiura Y, Matsushita T, Kimura I. Effect of antioxidative treatments on lipid oxidation in skinless fillet of Pacific saury Cololabis saira in frozen storage. J. Food Process. Preserv. 2013; doi: 10.1111/j.1745-4549.2011.00652.x.

3. 6) Hatano M, Iida H, Seki K, Takahashi K. Occurrence of unacceptable taste and coloring of giant Pacific oyster. Nippon Suisan Gakkaishi 1990; doi: 10.2331/suisan.56.1481 (in Japanese with English abstract).

4. 7) Ackman RG, Hingley HJ. The occurrence and retention of dimethyl-β-propiothetin in some filter-feeding organisms. J. Fish. Res. Board Can. 1968; doi: 10.1139/f68-023.

5. 8) Iida H, Tokunaga T. Dimethyl sulfide and dimethyl-β-propiothetin in shellfish. Nippon Suisan Gakkaishi 1986; doi: 10.2331/suisan.52.557 (in Japanese with English abstract).

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage;Journal of Food Science;2021-11-18

2. Tissue observation and quality evaluation of olive flounder thawed by 100 MHz electromagnetic radiation;NIPPON SUISAN GAKKAISHI;2021-05-15

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