Výsledky vyhledávání - "Masaru Kasukawa"

Prevention of the browning of dried Japanese common squid Todarodes pacificus by immersion in sodium citrate solution before drying

Autor: Jie-Ting Geng, Kigen Takahashi, Emiko Okazaki, Kazufumi Osako, Toshiki Kaido, Shohei Yamashita, Masaru Kasukawa

Publikováno v: NIPPON SUISAN GAKKAISHI. 85:591-598

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5aecd8f8cf5846bb97dbdf80a885b63f
https://doi.org/10.2331/suisan.19-00019

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The effect of organic salts on the browning of dried squid products processed by air-drying

Autor: Jie-Ting Geng, Kigen Takahashi, Kazufumi Osako, Emiko Okazaki, Masaru Kasukawa, Toshiki Kaido

Publikováno v: Food Chemistry. 269:212-219

To control discoloration of dried Japanese common squid (Todarodes pacificus) product, influence of 0-1% organic salts, including sodium gluconate (Na-gluconate), sodium citrate (Na-citrate), sodium phytate (Na-phytate), sodium benzoate (Na-benzoate)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::44592e5788bd63cdf62bfc3be863cdf8
https://doi.org/10.1016/j.foodchem.2018.06.129

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Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

Autor: Toshiki Kaido, Jie-Ting Geng, Masaru Kasukawa, Emiko Okazaki, Kazufumi Osako, Kigen Takahashi

Publikováno v: Food chemistry. 283

Relationship among pH, generation of free amino acids (FAAs), and Maillard browning was investigated in Japanese common squid during air drying at 40 °C to prevent its discoloration. In the surface color measurement, increase in the b* value which i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5cc4b31c6772a693b3b012d3b6828bf
https://pubmed.ncbi.nlm.nih.gov/30722879

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Mechanism study of high browning degree of mantle muscle meat from Japanese common squid Todarodes pacificus during air-drying

Autor: Jie-Ting Geng, Toshiki Kaido, Kazufumi Osako, Masaru Kasukawa, Le-Chang Sun, Emiko Okazaki, Chan Zhong

Publikováno v: Food chemistry. 176

Mantle meat from the Japanese common squid (Todarodes pacificus) browns more than other squid meats during air-drying. The factors contributing to the browning of Japanese common squid, long-finned squid (Photololigo edulis) and bigfin reef squid (Se

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3644a35e253d860c7506255bd55fd356
https://pubmed.ncbi.nlm.nih.gov/25624219

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