Taste and Texture of Abalone Meat after Extended Cooking

Fisheries Science

Volumn 62, Issue 4, 1996, Pages 643-647

  Hatae, Keiko ^a   Nakai, Hitomi ^a   Tanaka, Chie ^a   Shimada, Atsuko ^a   Watabe, Shugo ^b  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

Abalone; Amino acid; Collagen; Cook; Oligopeptide; Sensory test; Taste; Texture

Indexed keywords

HALIOTIS CORRUGATA;

EID: 0001176958     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.2331/fishsci.62.643     Document Type: Article

References (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).
6. Z. E. Sikorski, D. N. Scott, and D. H. Buisson: The role of collagen in the quality and processing of fish. CRC Crit. Rev. Food Sci. Nutr., 20, 301-343 (1985).
7. J. Olley and S. J. Thrower: Abalone-an esoteric food. Adv. Food Res., 23, 143-186 (1977).
8. K. Hatae, H. Nakai, A. Shimada, T. Murakami, K. Takada, Y. Shirojo, and S. Watabe: Abalone (Haliotis discus): Seasonal variations in chemical composition and textural properties. J. Food Sci., 60, 32-35 & 39, (1995).
9. G. W. Newell and J. D. MacFarlane: Expanded tables for multiple comparison procedures in the analysis of ranked data. J. Food Sci., 52, 1721-1725 (1987).
10. K. Hatae, A. Tobimatsu, M. Takeyama, and J. J. Matsumoto: Contribution of the connective tissues on the texture difference of various fish species. Nippon Suisan Gakkaishi, 52, 2001-2007 (1986).
11. R. P. Olaechea, H. Ushio, S. Watabe, K. Takada, and K. Hatae: Toughness and collagen content of abalone muscles. Biosci. Biotech. Biochem., 57, 6-11 (1993).
12. Y. Ochiai, Y. Kariya S. Watabe, and K. Hashimoto: Heat-induced tendering of turban shell (Batillus cornutus) muscle. J. Food Sci., 50, 981-984 (1985).
13. S. Konosu: Taste of fish and shellfish with special deference to taste-producing substances. Nippon Shokuhin Kogyo Gakkaishi, 20, 432 (1973).
14. S. Fuke, K. Watanabe, and S. Konosu: Enhancing effect of nucleotides on sweetness of heated prawn muscle, in "Olfaction and taste XI" (ed. by K. Kurihara, N. Suzuki and H. Ogawa), Springer-Verlag. Tokyo 1994, pp. 357-360.
15. M. Matsumoto, H. Yamanaka and K. Hatae: Effect of "arai" treatment on the biochemical changes in the kuruma prawn muscle. Nippon Suisan Gakkaishi, 57, 1383-1387 (1991).
16. K. Hatae, H. Tokuda, A. Shimada, M. Matsumoto, and H. Yamanaka: Flavor and texture of "arai" made of kuruma prawn differed in treatment. Nippon Suisan Gakkaishi, 57, 2133-2137 (1991).
17. K. Ishii, M. Tsuchida, T. Nishimura, A. Okitani, A. Nakagawa, K. Hatae, and A. Shimada: Changes in the taste and taste components of beef during heating at a low temperature for a long time. J. Home Econ. Jpn., 46, 229-234 (1995).
18. K. Sugita, K. Shirai, K. Wada, and R. Kawamura: Changes of collagen in foods during heating. Part 1. Solubilization of pig skin collagen. Nippon Shokuhin Kogyo Gakkaishi, 24, 311-315 (1977).