Art

J-GLOBAL ID：201902260133323304   Reference number：19A2733819

Possible Culinary Use for Unused Ibokisago (Umbonium moniliferum) Shellfish

未利用貝イボキサゴ(Umbonium moniliferum)の調理利用の可能性

Author (1)： YONEDA CHIE (千葉大学)
Material： 日本調理科学会誌  (Journal of Cookery Science of Japan)
Volume： 52  Issue： 5  Page： 318-328(J-STAGE)  Publication year： 2019 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： resource ,  *Mollusca ,  extract (food) ,  sensory test ,  free amino acid ,  food ingredient ,  Food Analysis ,  cooking (food) ,  Proteins ,  Oysters ,  Ruditapes philippinarum ,  amino acid analyzer ,  Food Packaging ,  soft tissue ,  soup ,  dried skipjack ,  umami ,  sweetness ,  *shellfish meat ,  molluscous part ,  *invertebrate ,  Bivalvia ,  adenine nucleotide ,  ribonucleotide ,  amino acid ,  aliphatic amine ,  aliphatic carboxylic acid ,  primary amine ,  dicarboxylic acid ,  sulfonic acid
Semi thesaurus term： oyster ,  unused resources ,  *イボキサゴ ,  *Umbonium moniliferum

Author keywords (10)： 未利用貝 ,  エキス成分 ,  官能検査 ,  遊離アミノ酸 ,  ATPおよび関連化合物 ,  unused shellfish ,  extractive components ,  sensory evaluation ,  free amino acid ,  ATP and related compounds

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

Substance index (7)： AMP ,  adenosine triphosphate ,  Arginine ,  Glycine ,  Glutamic acid ,  Succinic Acid ,  Taurine

Reference (27)：

• Agency for Cultural Affairs (2017/6/17), Sisekitou no siteitou ni tsuite (in Japanese), http://www.bunka.go.jp/koho_hodo_oshirase/hodohappyo/2017061603.html, (2019/4/17)
• Arai, K. (1966), V. Acid-soluble nucleotides in muscle of marine invertebrates. Degradation of adenylic acid in the muscles of scallop and abalone, Bull. Faculty of Fisheries Hokkaido Univ., 17, 91-98
• Ban, M., Ushio, H. and Yamanaka, H. (1998), Postmortem biochemical changes in muscle of Buccinum striatissimum during storage, Fisheries Sci., 64, 482-486
• Bligh, E. G. and Dyer, W. J. (1959), A rapid method of total lipid extraction and purification, Can. J. Biochem. Physiol., 37, 911-917
• Fuke, S. and Konosu, S. (1991), Taste-active components in some foods: a review of Japanese research, Physiol. Behav., 49, 863-868

Terms in the title (3)： 貝 ,  調理 ,  可能性