Influences of Seasonal Variations in Contents of Glycogen and Its Metabolites on Browning of Cooked Scallop Adductor Muscle
Author:
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/fishsci1994/62/4/62_4_639/_pdf
Reference17 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: Free amino acids responsible for the browning of cooked scallop adductor muscle. Fisheries Sci., 62, 293-296 (1996).
3. 3) M. Kawamura, J. Yamauti, M. Sasaki, and Y. Hukuda: Seasonal changes in constituents of scallop in Mutsu Bay. J. Aomori Prefectural Fish Processing Research Laboratory, 141-183 (1972). (in Japanese)
4. 4) I. Takagi and W. Simidu: Seasonal variation of chemical constituents and extractive nitrogens in some species of shellfish. Nippon Suisan Gakkaishi, 29, 66-70 (1963). (in Japanese)
5. 5) H. Watanabe, H. Yamanaka, and H. Yamakawa: Seasonal variations of extractive components in the muscle of disk abalone. Nippon Suisan Gakkaishi, 58, 921-925 (1992).
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