Prevention of the browning of dried Japanese common squid Todarodes pacificus by immersion in sodium citrate solution before drying
Author:
Affiliation:
1. Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology
2. General Foods laboratory, Natori Co., Ltd.
3. Research and Development Department, KENKO Mayonnaise Co., Ltd.
Publisher
Japanese Society of Fisheries Science
Subject
Aquatic Science
Link
https://www.jstage.jst.go.jp/article/suisan/85/6/85_19-00019/_pdf
Reference15 articles.
1. 4) Omura Y, Okazaki E, Yamashita Y, Yamazawa M, Watabe S. The influence of ribose on browning of dried and seasoned squid products. Nippon Suisan Gakkaishi 2004; 70: 187-193 (in Japanese with English abstract).
2. 6) Geng JT, Kaido T, Kasukawa M, Zhong C, Sun LC, Okazaki E, Osako K. Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying. Food Chem. 2015; 176: 158-166.
3. 7) Omura Y, Okazaki E, Yamashita Y, Yamazawa M, Watabe S. The influence of ribose on browning of dried and seasoned squid products. Nippon Suisan Gakkaishi 2008; 74: 66-74 (in Japanese with English abstract).
4. Food Chemical Study on Melanoidin
5. 9) Geng JT, Kaido T, Kasukawa M, Takahashi K, Okazaki E, Osako K. The influence of proteases on the browning of dried squid products processed by air-drying. Food Research International 2017; 97: 231-239.
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