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

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概要

• 論文の詳細を見る
• Japanese Society of Fisheries Scienceの論文

著者

• Chiou Tze-kuei

  Department Of Food Science National Taiwan Ocean University

• Chiou Tze-kuei

  Department Of Marine Food Science National Taiwan Ocean University

• SHIAU Chyuan-Yuan

  Department of Food Science, National Taiwan Ocean University

• LIN Jen-Fuei

  Department of Marine Food Science, National Taiwan Ocean University,

• Lin Jen-fuei

  Department Of Marine Food Science National Taiwan Ocean University

• Shiau Chyuan-yuan

  Department Of Food Science National Taiwan Ocean University

• Shiau Chyuan-yuan

  Department Of Marine Food Science National Taiwan Ocean University

関連論文

• Effect of met-myoglobin reductase on the color stability of blue fin tuna during refrigerated storage
• Purification and characterization of metmyoglobin reductase from ordinary muscle of blue-fin tuna
• Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage
• Enhancement of the expression of ice-nucleation activity of Pseudomonas fluorescens MACK-4 isolated from mackerel
• Seasonal variations of free amino acids and nucleotide-related compounds in the muscle of cultured Taiwanese puffer Takifugu rubripes
• Seasonal Variations of Free Amino Acids in the Muscle and Viscera of Small Abalone Haliotis diversicolor
• Properties of extracellular ice-nucleating substances from Pseudomonas fluorescens MACK-4 and its effect on the freezing of some food materials
• Extractive component changes in the foot muscle of live small abalone during storage
• Seasonal variations of chemical constituents in the muscle and viscera of small abalone fed different diets
• Changes in chemical constituents and physical indices during processing of dried-seasoned squid
• FE-P12 Assessment of anti-inflammation function of Val-Trp-Trp-Trp from mackerel hydrolysates using cultured cell model(Section IX Food Engineering)
• Changes in Extractive Components and Glycogen in the Edible Meat of Hard Clam Meretrix lusoria During Storage at Different Temperatures
• Comparison of taste components in cooked meats of small abalone fed different diets
• Biochemical changes in the abdominal muscle of mud crab Scylla serrata during storage
• Chemical, physical and sensory changes of small abalone meat during cooking
• Chemical constituents in the abdominal muscle of cultured mud crab Scylla serrata in relation to seasonal variation and maturation

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