Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix lusoria During Storage at Different Temperatures

Author:

Chiou Tze-Kuei12,Lin Jen-Fuei1,Shiau Chyuan-Yuan1

Affiliation:

1. Department of Marine Food Science, National Taiwan Ocean University

2. Department of Marine Food Sceince, National Taiwan Ocean University

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Reference33 articles.

1. 1) Taiwan Fisheries Bureau: Fisheries Yearbook Taiwan Area in 1995, Taiwan Fisheries Bureau, Department of Agriculture and Forestry, Provincial Government of Taiwan, Taipei, 1995, p. 145.

2. 2) T. K. Chiou, J. F. Lin, and C. Y. Shaiu: Changes of freshness quality of cultured hard clam (Meretrix lusoria) during storage. J. Chin. Nutr. Soc., 21, 95-109 (1996) (in Chinese).

3. 3) G. Summers, R. J. Wong, and M. L. Rogers: Effect of storage temperature on stress levels in live clams (Paphies donacina, tuatua). J. Aqua. Food Product Technol., 5, 7-23 (1996).

4. 4) S. Konosu and K. Yamaguchi: The flavor components in fish and shellfish, in “Chemistry & Biochemistry of Marine Food Products” (ed. by R. E. Martin, G. L. Flick, C. E. Hebard, and C. R. Ward), The AVI Co., Westport, Connecticut, 1982, pp. 367-404.

5. 5) S. Fuke: Taste-active components of seafoods with special reference to umami substances, in “Seafoods: Chemistry, Processing Technology and Quality” (ed. by F. Shahidi and J. R. Botta), Blackie Academic & Professional, Glasgow, UK, 1994, pp. 115-139.

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