Relations Between Glycolysis and Browning of Cooked Scallop Adductor Muscle-Reference-Cited by-同舟云学术

Relations Between Glycolysis and Browning of Cooked Scallop Adductor Muscle

Published:1996 Issue:5 Volume:62 Page:800-805
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/fishsci1994/62/5/62_5_800/_pdf

Reference15 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) K. Kawashima and H. Yamanaka: Influences of seasonal variations in contents of glycogen and its metabolites on browning of cooked scallop adductor muscle. Fisheries Sci. 62, 639-642 (1996).

4. 4) K. Kawashima and H. Yamanaka: Effects of storage temperatures on the post-mortem biochemical changes in scallop adductor muscle. Nippon Suisan Gakkaishi, 58, 2175-2180 (1992).

5. 5) F. Noll: in “Methods of Enzymatic Analysis” (ed. by H. U. Bergmeyer), 3 rd ed., Verlag Chemie, Weinheim, 1984, vol. 6, pp. 582-588.

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