Free Amino Acids Responsible for the Browning of Cooked Scallop Adductor Muscle-Reference-Cited by-同舟云学术

Free Amino Acids Responsible for the Browning of Cooked Scallop Adductor Muscle

Published:1996 Issue:2 Volume:62 Page:293-296
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/fishsci1994/62/2/62_2_293/_pdf

Reference13 articles.

1. 1) K. Kawashima and H. Yamanaka: Effects of cold storage, freezing and thawing on browning of cooked scallop adductor muscle. Fisheries Sci., 61, 1031-1034 (1995).

2. 2) K. Kawashima and H. Yamanaka: Effects of freezing and thawing on post-mortem biochemical changes in scallop adductor muscle. Fisheries Sci., 61, 691-695 (1995).

3. 3) H. Yamanaka: Changes in polyamines and amino acids in scallop adductor muscleduring storage. J. Food Sci., 54, 1133-1135 (1989).

4. 4) M. Sakaguchi, M. Murata, and A. Kawai: Changes in free amino acids contents in juvenile mackerel Scombber japonicus muscle during ice storage. Nippon Suisan Gakkaishi, 50, 323-329 (1984).

5. 5) M. Sakaguchi, M. Murata, and A. Kawai: Changes in free amino acids and creatine contents in yellowtail Seriola quinqueradiata mus-cle during ice storage. J. Food Sci., 47, 1662-1666 (1982).

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