Art

J-GLOBAL ID：201802235974971552   Reference number：18A1517052

The effect of organic salts on the browning of dried squid products processed by air-drying

空気乾燥により加工した乾燥イカ製品の褐変に及ぼす有機塩の影響【JST・京大機械翻訳】

Author (6)： Geng Jieting (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan) ,  Takahashi Kigen (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan) ,  Kaido Toshiki (General Foods Laboratory, Natori Co., Ltd, Toshima 8-3-3, Kita-ku, Tokyo 114-0003, Japan) ,  Kasukawa Masaru (General Foods Laboratory, Natori Co., Ltd, Toshima 8-3-3, Kita-ku, Tokyo 114-0003, Japan) ,  Okazaki Emiko (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan) ,  Osako Kazufumi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan)
Material： Food Chemistry  (Food Chem)
Volume： 269  Page： 212-219  Publication year： 2018 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： To control discoloration of dr...

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Thesaurus term： *browning ,  Maillard Reaction ,  free amino acid ,  Japan ,  autolysis ,  chelation ,  Sodium ,  cuttlefish meat ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  primary amine

Author keywords (4)： Squid ,  Browning ,  Organic salt ,  Metalloprotease inhibitor

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

Substance index (1)： Arginine

Terms in the title (3)： イカ ,  褐変 ,  塩