Changes in taste compounds of processed surf calm (Mactra veneriformis)
1985
Ryu, H.J. | Ko, Y.S. (Hanyang Univ., Seoul (Korea R.). Dept. of Food and Nutrition)
The taste compounds including glycogen, nucleotides and their related compounds and free amino acid content of Raw, Boiled and Sun-dried and Boiled and Hot-air dried surf clam (Mactra veneriformis) were investigated. Crude protein and crude lipid content changed little after processing, but ash content of processed surf clam increased 21.5%. Glycogen content increased 6.7% in a processed surf clam. In nucleotides and their related compounds there were much ATP, ADP, IMP and Hypoxanthine in raw material, ATP, ADP, IPM content decreased and Hypoxanthine disappeared after processing
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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