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The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality
https://oacis.repo.nii.ac.jp/records/2546
https://oacis.repo.nii.ac.jp/records/25463091f7d2-06ce-4543-b02f-8354c7c77902
Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2022-09-26 | |||||
タイトル | ||||||
タイトル | The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality | |||||
言語 | ||||||
言語 | eng | |||||
キーワード | ||||||
主題 | Mechanical properties, Frozen storage, Processing sequence, Cryoprotectant, Transglutaminase | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
アクセス権 | ||||||
アクセス権 | metadata only access | |||||
著者 |
Chen, Chaoping
× Chen, Chaoping× Geng, Jie-Ting× Thanathornvarakul, Nonthacha× Keratimanoch, Sumate× Üçyol, Nail× Okazaki, Emiko× Osako, Kazufumi |
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書誌情報 |
Food Chemistry 巻 373, 号 B, p. 131516, 発行日 2022-03-30 |
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抄録 | ||||||
内容記述 | The quality of seasoned products of Alaska pollack (Theragra chalcogramma) roe declined dramatically during frozen storage. This research investigated the effects of processing sequence and frozen storage period on seasoned Alaska pollack roe product quality. In addition, the relationship between mechanical properties and protein composition of ovary membrane and eggshell was discussed. The seasoned roe product made by the Seasoning-Frozen storage process showed higher mechanical property values, better surface color and more stable protein composition. The results clarified that this process allowed endogenous transglutaminase to act before it had been denatured and effectively prevented protein degradation during frozen storage. The retardation of protein degradation was probably attributed to cryoprotective effects from components in seasoning solution. |
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内容記述 | ||||||
内容記述 | 公開日: 2022-12-07 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0308-8146 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA00649137 | |||||
PubMed番号 | ||||||
識別子タイプ | PMID | |||||
関連識別子 | 34782212 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1016/j.foodchem.2021.131516 | |||||
権利 | ||||||
権利情報 | (c) 2022 Elsevier B.V.. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.foodchem.2021.131516 | |||||
情報源 | ||||||
関連識別子 | https://www.sciencedirect.com/science/article/am/pii/S030881462102522X | |||||
関連名称 | Author's Accepted Manuscript Version/PDF (Available on: 2022-12-07) | |||||
情報源 | ||||||
関連識別子 | https://www.elsevier.com/ja-jp | |||||
関連名称 | Elsevier B.V. | |||||
出版者 | ||||||
出版者 | Elsevier B.V. |