Art

J-GLOBAL ID：200902166220276896   Reference number：02A0573736

Rheological properties and structural changes in steamed and boiled abalone meat.

煮熟および蒸熟アワビ肉の粘弾性と構造変化

Author (3)： GAO X (Tokyo Univ. Fisheries, Tokyo, JPN) ,  TASHIRO Y (Tokyo Univ. Fisheries, Tokyo, JPN) ,  OGAWA H (Tokyo Univ. Fisheries, Tokyo, JPN)
Material： Fisheries Science  (Fisheries Sci)
Volume： 68  Issue： 3  Page： 499-508  Publication year： Jun. 2002 
JST Material Number： W1348A  ISSN： 0919-9268  Document type： Article
Article type： 原著論文  Country of issue： Australia (AUS)  Language： ENGLISH (EN)

Thesaurus term： *Haliotidae ,...
Semi thesaurus term： 煮熟

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

Reference (19)：

• 1. Doi M. The Complete Works of Japanese Dishes. Japanese Broadcasting Publishing Society, Tokyo. 1977; 229-231 (in Japanese).
• 2. Harries JM. Meat texture. I: Subjective assessment of the texture of cooked beef. J. Texture Studies 1972; 3: 101-114.
• 3. Hamm R. Change of muscle protein during heating of meat. In: Hoyen T, Kvale O (eds). Physical, Chemical and Biological Changes in Food Caused by Thermal Processing. Applied Science Publications, London. 1977; 101-134.
• 4. Nakayama T, Kimata T, Ooi A. Texture of raw and cooked fish muscles investigated by sensory and instrumental evaluations. Nippon Shokuhin Kogyo Gakkaishi 1990; 37: 988-996.
• 5. Kolodziejska I, Sikorski ZE, Sadowasa M. Texture of cooked mantle of squid IIIex argentinus as influenced by specimen characteristics and treatment. J. Food Sci. 1987; 52: 932-935.

Terms in the title (3)： アワビ ,  肉 ,  粘弾性