ABALONE (HARILTIS-DISCUS) - SEASONAL-VARIATIONS IN CHEMICAL-COMPOSITION SAND TEXTURAL PROPERTIES

被引：56

作者：

HATAE, K

NAKAI, H

SHIMADA, A

MURAKAMI, T

TAKADA, K

SHIROJO, Y

WATABE, S

机构：

[1] KANAGAWA PREFECTURAL FISHERIES EXPTL STN,KANAGAWA 23802,JAPAN

[2] UNIV TOKYO,FAC AGR,MARINE BIOCHEM LAB,TOKYO 113,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 01期

关键词：

ABALONE; TEXTURE; SEASONAL VARIATIONS; AMINO ACIDS; COLLAGEN;

D O I：

10.1111/j.1365-2621.1995.tb05600.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Seasonal changes in adenosine 5'-triphosphate, total free amino acids, and total oligopeptides in abalone meat were analyzed. Levels were higher in summer and lower in winter. In both seasons, the most abundant free amino acid was taurine followed by arginine, glycine, glutamine, and glutamic acid. The largest peptide-bond amino acid was glutamic acid + glutamine. The collagen content decreased in summer and increased in winter. The breaking stress values of the meat were low in summer and high in winter, indicating that summer abalone would be more tender. Scanning electron microscopy revealed the collagen network was more compact in winter.

引用

页码：32 / &

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