Changes in chemical constituents and physical indices during processing of dried-seasoned squid

Fisheries Science

Volumn 66, Issue 4, 2000, Pages 708-715

  Chiou, Tze Kuei ^a   Chang, Hwong Kwang ^a   Lo, Leah ^b   Lan, Huei Ling ^c   Shiau, Chyuan Yuan ^a  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (China)

^b China College of Marine Technology and Commerce   (Taiwan)

^c FISHERIES RESEARCH INSTITUTE   (Taiwan)

Author keywords

Dried seasoned squid; Free amino acids; Illex argentinus; Ommastrephes bartrami; Processing; Trimethylamine oxide

Indexed keywords

EID: 0344610620     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00116.x     Document Type: Article

References (4)

1. Taiwan Fisheries Bureau: Fisheries Yearbook Taiwan Area in 1997. Taiwan Fisheries Bureau, Department of Agriculture and Forestry, Provincial Government of Taiwan, 1998; 110.
2. Konosu S, Yamaguchi K. The flavor components in fish and shellfish. In: Martin RE, Flick GL, Hebard CE, Ward CR (eds), Chemistry and Biochemistry of Marine Food Products. AVI Publishing, Connecticut, 1982; 367-404.
3. Fuke S. Taste-active components of seafoods with special reference to umami substances. In: Shahidi F, Botta JR (eds), Seafoods: Chemistry, Processing Technology and Quality. Blackie Academic & Professional, Glasgow, 1994; 115-139.
4. Suyama M, Kobayashi H. Free amino acids and quaternary ammonium bases in mantle muscle of squids. Nippon Suisan Gokkoishi 1980; 46: 1261-1264.