메뉴 건너뛰기




Volumn 32, Issue 1, 2013, Pages 73-79

Why is abalone so chewy? structural characterization and relationship to textural attributes

Author keywords

abalone; microscopy; sensory; structure; texture

Indexed keywords


EID: 84877285888     PISSN: 07308000     EISSN: None     Source Type: Journal    
DOI: 10.2983/035.032.0113     Document Type: Conference Paper
Times cited : (18)

References (23)
  • 3
    • 38149145786 scopus 로고
    • A comparison between tensile and shear adhesive strength of meat-myosin junctions
    • Donnelly, S. M. & P. P. Purslow. 1987. A comparison between tensile and shear adhesive strength of meat-myosin junctions. Meat Sci. 21:145-156.
    • (1987) Meat Sci. , vol.21 , pp. 145-156
    • Donnelly, S.M.1    Purslow, P.P.2
  • 4
    • 0033215017 scopus 로고    scopus 로고
    • The pedal muscle of the land snail Megalobulimus oblongus (Gastropoda, Pulmonata): An ultrastructure approach
    • Faccioni-Heuser, M. C., D. M. Zancan, C. Q. Lopes & M. Achaval. 1999. The pedal muscle of the land snail Megalobulimus oblongus (Gastropoda, Pulmonata): an ultrastructure approach. Acta Zool. 80:325-337.
    • (1999) Acta Zool. , vol.80 , pp. 325-337
    • Faccioni-Heuser, M.C.1    Zancan, D.M.2    Lopes, C.Q.3    Achaval, M.4
  • 5
    • 0035037091 scopus 로고    scopus 로고
    • Rheological properties and structural changes in raw and cooked abalone meat
    • Gao, X., H. Ogawa, Y. Tashiro & N. Iso. 2001. Rheological properties and structural changes in raw and cooked abalone meat. Fish. Sci. 67:314-320.
    • (2001) Fish. Sci. , vol.67 , pp. 314-320
    • Gao, X.1    Ogawa, H.2    Tashiro, Y.3    Iso, N.4
  • 6
    • 0036315199 scopus 로고    scopus 로고
    • Rheological properties and structural changes in steamed and boiled abalone meat
    • Gao, X., Y. Tashiro & H. Ogawa. 2002a. Rheological properties and structural changes in steamed and boiled abalone meat. Fish. Sci. 68:499-508.
    • (2002) Fish. Sci. , vol.68 , pp. 499-508
    • Gao, X.1    Tashiro, Y.2    Ogawa, H.3
  • 7
    • 0348237016 scopus 로고    scopus 로고
    • The correlation between rheological properties and characteristic values of structure for steamed abalone meat
    • Gao, X., Y. Tashiro & H. Ogawa. 2002b. The correlation between rheological properties and characteristic values of structure for steamed abalone meat. Food Sci. Technol. Res. 8:304-310.
    • (2002) Food Sci. Technol. Res. , vol.8 , pp. 304-310
    • Gao, X.1    Tashiro, Y.2    Ogawa, H.3
  • 8
    • 84986431157 scopus 로고
    • Abalone (Haliotis discus) seasonal variations in chemical compositions and textural properties
    • Hatae, K., H. Nakai, A. Shimada, T.Murakami, K. Takada, Y.Shirojo & S. Watabe. 1995. Abalone (Haliotis discus) seasonal variations in chemical compositions and textural properties. J. Food Sci. 60:32-35.
    • (1995) J. Food Sci. , vol.60 , pp. 32-35
    • Hatae, K.1    Nakai, H.2    Shimada, A.3    Murakami, T.4    Takada, K.5    Shirojo, Y.6    Watabe, S.7
  • 9
    • 0001176958 scopus 로고    scopus 로고
    • Taste and texture of abalone meat after extended cooking
    • Hatae, K., H. Nakai, C. Tanaka, A. Shimada & S. Watabe. 1996. Taste and texture of abalone meat after extended cooking. Fish. Sci. 62:643-647.
    • (1996) Fish. Sci. , vol.62 , pp. 643-647
    • Hatae, K.1    Nakai, H.2    Tanaka, C.3    Shimada, A.4    Watabe, S.5
  • 10
    • 84981416608 scopus 로고
    • The perception of food texture: The philosophy of the breakdown path
    • Hutchings, J. & P. Lillford. 1988. The perception of food texture: the philosophy of the breakdown path. J. Texture Stud. 19:103-115.
    • (1988) J. Texture Stud. , vol.19 , pp. 103-115
    • Hutchings, J.1    Lillford, P.2
  • 11
    • 0036898943 scopus 로고    scopus 로고
    • Mechanisms of fracture in foods
    • Lillford, P. 2002. Mechanisms of fracture in foods. Food Aust. 54: 555-561.
    • (2002) Food Aust. , vol.54 , pp. 555-561
    • Lillford, P.1
  • 12
    • 79953283372 scopus 로고    scopus 로고
    • The importance of food microstructure in fracture physics and texture perception
    • Lillford, P. 2011. The importance of food microstructure in fracture physics and texture perception. J. Texture Stud. 42:130-136.
    • (2011) J. Texture Stud. , vol.42 , pp. 130-136
    • Lillford, P.1
  • 13
    • 21844501512 scopus 로고
    • Structural and mechanical changes in raw and cooked single pork muscle fibres extended to fracture
    • Mutungi, G., P. P. Purslow & C. Warkup. 1995. Structural and mechanical changes in raw and cooked single pork muscle fibres extended to fracture. Meat Sci. 28:214-234.
    • (1995) Meat Sci. , vol.28 , pp. 214-234
    • Mutungi, G.1    Purslow, P.P.2    Warkup, C.3
  • 14
    • 0029958160 scopus 로고    scopus 로고
    • Influence of temperature, fibre diameter and conditioning on the mechanical properties of single muscle fibres extended to fracture
    • Mutungi, G., P. P. Purslow & C. Warkup. 1996. Influence of temperature, fibre diameter and conditioning on the mechanical properties of single muscle fibres extended to fracture. J. Sci. Food Agric. 72: 359-366.
    • (1996) J. Sci. Food Agric. , vol.72 , pp. 359-366
    • Mutungi, G.1    Purslow, P.P.2    Warkup, C.3
  • 16
    • 0017361061 scopus 로고
    • Abalone: An esoteric food
    • Olley, J. & S. J. Thrower. 1977. Abalone: an esoteric food. Adv. Food Res. 23:143-186.
    • (1977) Adv. Food Res. , vol.23 , pp. 143-186
    • Olley, J.1    Thrower, S.J.2
  • 18
    • 0030305256 scopus 로고    scopus 로고
    • Biophysical aspects of meat tenderness
    • Tornberg, E. 1996. Biophysical aspects of meat tenderness. Meat Sci. 43:S175-S191.
    • (1996) Meat Sci. , vol.43
    • Tornberg, E.1
  • 19
    • 0002978711 scopus 로고
    • The functional morphology of the pedal musculature of the marine gastropods Busycon contrarium and Haliotis kamt-schatkana
    • Voltzow, J. 1990. The functional morphology of the pedal musculature of the marine gastropods Busycon contrarium and Haliotis kamt-schatkana. Veliger 33:1-19.
    • (1990) Veliger , vol.33 , pp. 1-19
    • Voltzow, J.1
  • 20
    • 0031912426 scopus 로고    scopus 로고
    • Effect of wave action on muscle composition, metabolites and growth indices in the New Zealand abalone, Paua (Haliotis iris), with implications for harvesting and aquaculture
    • Wells, R. M. G., P. E. McShane, N. Ling, R. Wong, T. O. C. Lee & J. Baldwin. 1998. Effect of wave action on muscle composition, metabolites and growth indices in the New Zealand abalone, Paua (Haliotis iris), with implications for harvesting and aquaculture. Comp. Biochem. Physiol. 199B:129-136.
    • (1998) Comp. Biochem. Physiol. , vol.199 B , pp. 129-136
    • Wells, R.M.G.1    McShane, P.E.2    Ling, N.3    Wong, R.4    Lee, T.O.C.5    Baldwin, J.6
  • 21
    • 0030503837 scopus 로고    scopus 로고
    • Effect of postrigor sarcomere length on mechanical and structural characteristics of raw and heat-denatured single pork muscle fibres
    • Willems, M. E. T. & P. P. Purslow. 1996. Effect of postrigor sarcomere length on mechanical and structural characteristics of raw and heat-denatured single pork muscle fibres. J. Texture Stud. 27:217-233.
    • (1996) J. Texture Stud. , vol.27 , pp. 217-233
    • Willems, M.E.T.1    Purslow, P.P.2
  • 22
    • 0031287241 scopus 로고    scopus 로고
    • Mechanical and structural characterization of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle
    • Willems, M. E. T. & P. P. Purslow. 1997. Mechanical and structural characterization of single muscle fibres and fibre groups from raw and cooked pork longissimus muscle. Meat Sci. 46:285-301.
    • (1997) Meat Sci. , vol.46 , pp. 285-301
    • Willems, M.E.T.1    Purslow, P.P.2
  • 23
    • 84862962843 scopus 로고    scopus 로고
    • Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus)
    • Zhu, B., X. Dong, L. Sun, G. Xiao, X. Chen, Y. Murata & C. Yu. 2011. Effect of thermal treatment on the texture and microstructure of abalone muscle (Haliotis discus). Food Sci. Biotechnol. 20:1467-1473.
    • (2011) Food Sci. Biotechnol. , vol.20 , pp. 1467-1473
    • Zhu, B.1    Dong, X.2    Sun, L.3    Xiao, G.4    Chen, X.5    Murata, Y.6    Yu, C.7


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.