Effects of Cold Storage, Freezing and Thawing on Browning of Cooked Scallop Adductor Muscle-Reference-Cited by-同舟云学术

Effects of Cold Storage, Freezing and Thawing on Browning of Cooked Scallop Adductor Muscle

Published:1995 Issue:6 Volume:61 Page:1031-1034
ISSN:0919-9268
Container-title:Fisheries science
language:en
Short-container-title:Fisheries science

Author:

Kawashima Kaoru¹,Yamanaka Hideaki²

Affiliation:

1. Food Science Laboratory, Faculty of Education, Saitama University

2. Department of Food Science and Technology, Tokyo University of Fisheries

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Link

https://www.jstage.jst.go.jp/article/fishsci1994/61/6/61_6_1031/_pdf

Reference12 articles.

1. 1) H. L. A. Tarr: The Maillard reaction in flesh foods. Food Thechnol., 8, 15-19 (1954).

2. 2) H. Yamanaka, M. Bito, and M. Yokoseki: Orange discolored meat of canned skipjack-I Search for the compounds including orange discoloration. Nippon Suisan Gakkaishi, 39, 1293-1298 (1973).

3. 3) H. Yamanaka, M. Bito, and M. Yokoseki: Orange discolored meat of canned skipack-II The main compounds responsible for orange discoloration. Nippon Suisan Gakkaishi, 39, 1299-1308 (1973).

4. 4) H. Yamanaka, M. Bito, and M. Yokoseki: Orange discolored meat of canned skipjack-III Changes in amounts of glycolytic intermediates in skipjack meat during thawing and cooking. Nippon Suisan Gakkaishi, 40, 941-947 (1974).

5. 5) F. Nagayama and S. Kimura: Glucose-6-phosphate content in the meat of boil-shucked scallop and browning of the canned product. J. Tokyo Univ. Fish., 65, 209-213 (1979).

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