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
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