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J-GLOBAL ID：200902138949642090   Reference number：96A0740021

Taste and Texture of Abalone Meat after Extended Cooking.

長時間加熱アワビの呈味およびテクスチャ

Author (5)： HATAE K (Ochanomizu Univ., Tokyo, JPN) ,  NAKAI H (Ochanomizu Univ., Tokyo, JPN) ,  TANAKA C (Ochanomizu Univ., Tokyo, JPN) ,  SHIMADA A (Ochanomizu Univ., Tokyo, JPN) ,  WATABE S (Univ. Tokyo, Tokyo, JPN)
Material： Fisheries Science  (FS)
Volume： 62  Issue： 4  Page： 643-647  Publication year： Aug. 1996 
JST Material Number： L2029A  ISSN： 0919-9268  CODEN： FSCIEH  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Haliotidae ,...

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JST classification (1)： Animal aquatic foods  (FJ13020C)

Reference (18)：

• 1) K. Gotoh: Nippon no awabi. Senmon-Ryori, (August), Shibata-Shoten, Tokyo, 1994, p. 53 (in Japanese).
• 2) K. Hatano: Awabi no nimono, in “Nihon-Ryori Gijutsu Taikei”, Vol. 6, (ed. by K. Abe), Japan Art, Tokyo, 1994, p. 38 (in Japanese).
• 3) H. R. Cross: 1986. Sensory quality of meat, in “Muscle as food” (ed. by P. E. Bechtel), Academic Press, New York, 1986, p. 291.
• 4) M. Kubota: Stroma protein, in “Fish Protein”, (ed. by Nippon Suisan Gakkai), Koseisha-Koseikaku. Tokyo, 1977, pp. 59 (in Japanese).
• 5) S. Kimura and M. Kubota: Some properties of collagen from the abalone., 34, 925-929 (1994).

Terms in the title (2)： アワビ ,  テクスチャ