Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii
| العنوان: | Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii |
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| المؤلفون: | Yao-Wen Huang, Keith W. Gates, B.G. Lyon, G. Y. Sanchez-Brambila, C. E. Lyon |
| المصدر: | Journal of Food Science. 67:1233-1239 |
| بيانات النشر: | Wiley, 2002. |
| سنة النشر: | 2002 |
| مصطلحات موضوعية: | food.ingredient, Abalone, Cysteine Endopeptidases, Anatomy, Biology, Protein degradation, biology.organism_classification, Sensory analysis, food, Haliotis fulgens, Texture (crystalline), Food science, Haliotis, Food Science, BLEU |
| الوصف: | Tenderization treatments of black abalone (Haliotis cracherodil) were conducted using papain solutions (0.25% or 0.50%) with tumbling (10 or 20 min) prior to canning. The treated adductor and opercular (foot) muscle were evaluated by sensory and instrumental methods and compared to untreated black abalone, to untreated blue abalone (H. fulgens) and to commercially canned blue abalone. Treatment with papain did not significantly after the texture of the abalone but did increase metallic and bitter character notes, possibly by releasing amino acids on protein degradation. Instrumental texture measurements correlated with sensory textore measurements and may aid in the establishment of quality parameters for canned abalone. L'ormeau est un mollusque des cotes de Californie et du Mexique, considere comme produit exotique. Cette etude evalue la capacite d'un traitement a la papaine pour ramollir et ameliorer la texture des ormeaux noirs. Les caracteristiques sensorielles et les proprietes de texture de 2 especes d'ormeau, Haliotis fulgens (ormeau bleu) et H. cracherodii (ormeau noir) sont evaluees par un panel descriptif entraine et un analyseur de texture. Le traitement a la papaine ne modifie pas la texture mais altere les proprietes organoleptique de l'ormeau. |
| تدمد: | 1750-3841 0022-1147 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::73eaa702a1e9d3fc0272021b8588ed6c https://doi.org/10.1111/j.1365-2621.2002.tb09483.x |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........73eaa702a1e9d3fc0272021b8588ed6c |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 17503841 00221147 |
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