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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37202

Title: Extractive component changes in the foot muscle of live small abalone during storage
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: extractive component;freshness index;small abalone;storage
Date: 2002-04
Issue Date: 2016-01-14T06:08:15Z
Publisher: Fisheries Science
Abstract: Abstract:Changes in the freshness indices and extractive components in the foot muscle of live small abalone Haliotis diversicolor during storage at 5°C, 15°C, and 25°C were investigated. The pH values declined with storage time. Volatile basic nitrogen and the K-value increased gradually with storage time at 15°C and 25°C, but changes were small at 5°C. The onset of initial decomposition of samples was observed after 3.5 days at 5°C, after 2.5 days at 15°C, and after one day at 25°C. Adenosine triphosphate and adenosine diphosphate degraded rapidly within the early days of storage. In contrast, levels of adenosine monophosphate increased and exhibited prolonged accumulation throughout the storage period. The total amount of free amino acids increased markedly during storage. The dominant free amino acids, such as taurine, glutamic acid, glycine, alanine, and arginine, also increased after storage.
Relation: 68(2),pp.380-387
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37202
Appears in Collections:[食品科學系] 期刊論文

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