Art

J-GLOBAL ID：201702242411493421   Reference number：17A0353789

Flavor properties evaluation of dried Chlamys nobilis scallop

ヒオウギガイヒオウギガイホタテガイの呈味特性評価【JST・京大機械翻訳】

Author (3)： Zhu Yahui (College of Food Science and Technology,Guangdong Ocean University) ,  Cao Wenhong (College of Food Science and Technology,Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution) ,  Zhang Chaohua (College of Food Science and Technology,Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 12  Page： 183-188  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The Chlamys nobilis in souther...

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Thesaurus term： adductor muscle ,  amino acid ,  *Mizuhopecten yessoensis ,  sea area ,  free amino acid ,  sense of taste ,  *characterization ,  output (production) ,  eye of scallop ,  *Mimachlamys nobilis ,  muscle ,  Musculoskeletal System ,  *Bivalvia ,  *invertebrate ,  aliphatic amine ,  aliphatic carboxylic acid ,  carboxylate (salt) ,  dicarboxylic acid ,  primary amine ,  quaternary ammonium
Semi thesaurus term： *Chlamys nobilis , 【Automatic Indexing@JST】

Author keywords (6)： adductor muscle of scallop ,  free amino acids ,  flavor nucleotides ,  betain ,  taste active value ,  equivalent umami concentration

JST classification (2)： Animal aquatic foods  (FJ13020C) ,  Fisheries animals other than fishes  (FH02030V)

Substance index (5)： Sodium Glutamate ,  Arginine ,  Glycine ,  Glutamic acid ,  Betaine

Terms in the title (1)： 特性評価