1997
DOI: 10.3136/nskkk.44.192
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Effects of Sorbitol and Sucrose Concentrations in Seasoned Solution on Content of Taste-active Components in Seasoned and Dried Products from Walleye Pollack.

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Cited by 3 publications
(7 citation statements)
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“…Lactic acid content was measured using a commercial kit (F‐kit D‐lactic acid/L‐lactic acid; Roche Diagnostics, Basel, Switzerland). Organic acid components were determined with high‐pressure liquid chromatography (SA‐08A column) and a ultraviolet 530nm detector 16 . Amino acid components were determined with an amino acid analyzer (835–50; Hitachi, Tokyo, Japan) 16 .…”
Section: Methodsmentioning
confidence: 99%
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“…Lactic acid content was measured using a commercial kit (F‐kit D‐lactic acid/L‐lactic acid; Roche Diagnostics, Basel, Switzerland). Organic acid components were determined with high‐pressure liquid chromatography (SA‐08A column) and a ultraviolet 530nm detector 16 . Amino acid components were determined with an amino acid analyzer (835–50; Hitachi, Tokyo, Japan) 16 .…”
Section: Methodsmentioning
confidence: 99%
“…Organic acid components were determined with high‐pressure liquid chromatography (SA‐08A column) and a ultraviolet 530nm detector 16 . Amino acid components were determined with an amino acid analyzer (835–50; Hitachi, Tokyo, Japan) 16 . Amino acid score was calculated by the method of FAO/WHO/UNU using factors based on the requirements of children of 2–5 years old 17 .…”
Section: Methodsmentioning
confidence: 99%
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“…Therefore, minimization of the loss of the extractive components by soaking leads to the enhancement of taste or the healthy function of seafoods. However, except for the papers by Kawasaki et al 4,5 showing that the elution of free amino acids from walleye pollack meat by soaking was suppressed by the addition of sorbitol or sucrose to the soaking solution containing NaCl, little information is available to control the elution of the extractive components from fish meats by soaking. For example, the effects of the type and the concentration of soaking solution on the elution of the extractive components are still unclear.…”
Section: Introductionmentioning
confidence: 99%