Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments
| العنوان: | Sensory and Texture Quality of Canned Whelk (Astraea undosa) Subjected to Tenderizing Treatments |
|---|---|
| المؤلفون: | C. E. Lyon, Keith W. Gates, G. Y. Sanchez-Brambila, J.R. Franco Santiago, Yao-Wen Huang, B.G. Lyon |
| المصدر: | Journal of Food Science. 67:1559-1563 |
| بيانات النشر: | Wiley, 2002. |
| سنة النشر: | 2002 |
| مصطلحات موضوعية: | Papain, chemistry.chemical_compound, Whelk, Chromatography, Chemistry, Cysteine Endopeptidases, Chewiness, Organoleptic, food and beverages, Food science, Sweetness, Sensory analysis, Food Science |
| الوصف: | Whelk (Astraea undosa), treated with 0.25% papain solution infused by tumbling for 5, 10, or 20 min before canning, was compared to commercial abalone (standard) and untreated canned whelk (control) for sensory and texture characteristics. Treated whelk samples showed changes in sweetness and bitterness. Opercular muscle treated with papain for 10 or 20 min had lower sensory hardness, springiness and chewiness than untreated canned whelk. Instrumental texture analysis (TPA) indicated opercular muscle with 20 min papain treatment had lower hardness and chewiness compared to untreated whelk. Thus, papain treatment demonstrated the feasibility of improvement of canned whelk eating quality by reducing hardness and chewiness. |
| تدمد: | 1750-3841 0022-1147 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::0bad6f4057b71c246e94b461a5da9d72 https://doi.org/10.1111/j.1365-2621.2002.tb10322.x |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........0bad6f4057b71c246e94b461a5da9d72 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17503841 00221147 |
|---|