The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality
The quality of seasoned products of Alaska pollack (Theragra chalcogramma) roe declined dramatically during frozen storage.This research investigated the effects of processing sequence and frozen storage period on seasoned Alaska pollack roe product quality. In addition, the relationship between mec...
Published in: | Food Chemistry |
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fttokyounivmst:oai:oacis.repo.nii.ac.jp:00002546 2023-07-23T04:22:02+02:00 The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality Chen Chaoping Geng Jie-Ting Thanathornvarakul Nonthacha Keratimanoch Sumate Üçyol Nail Okazaki Emiko Osako Kazufumi 2022-03-30 https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2546 http://id.nii.ac.jp/1342/00002482/ en eng Elsevier B.V. 34782212 https://doi.org/10.1016/j.foodchem.2021.131516 https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2546 http://id.nii.ac.jp/1342/00002482/ Food Chemistry, 373(B), 131516(2022-03-30) 0308-8146 AA00649137 (c) 2022 Elsevier B.V. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.foodchem.2021.131516 https://www.sciencedirect.com/science/article/am/pii/S030881462102522X https://www.elsevier.com/ja-jp Mechanical properties Frozen storage Processing sequence Cryoprotectant Transglutaminase Journal Article 2022 fttokyounivmst https://doi.org/10.1016/j.foodchem.2021.131516 2023-07-01T19:49:46Z The quality of seasoned products of Alaska pollack (Theragra chalcogramma) roe declined dramatically during frozen storage.This research investigated the effects of processing sequence and frozen storage period on seasoned Alaska pollack roe product quality. In addition, the relationship between mechanical properties and protein composition of ovary membrane and eggshell was discussed.The seasoned roe product made by the Seasoning-Frozen storage process showed higher mechanical property values, better surface color and more stable protein composition.The results clarified that this process allowed endogenous transglutaminase to act before it had been denatured and effectively prevented protein degradation during frozen storage.The retardation of protein degradation was probably attributed to cryoprotective effects from components in seasoning solution. 公開日: 2022-12-07 Article in Journal/Newspaper Theragra chalcogramma Alaska TUMSAT-OACIS (Tokyo University of Marine Science and Technology: Open Access Collection of International and Scholarly Papers) Food Chemistry 373 131516 |
institution |
Open Polar |
collection |
TUMSAT-OACIS (Tokyo University of Marine Science and Technology: Open Access Collection of International and Scholarly Papers) |
op_collection_id |
fttokyounivmst |
language |
English |
topic |
Mechanical properties Frozen storage Processing sequence Cryoprotectant Transglutaminase |
spellingShingle |
Mechanical properties Frozen storage Processing sequence Cryoprotectant Transglutaminase Chen Chaoping Geng Jie-Ting Thanathornvarakul Nonthacha Keratimanoch Sumate Üçyol Nail Okazaki Emiko Osako Kazufumi The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality |
topic_facet |
Mechanical properties Frozen storage Processing sequence Cryoprotectant Transglutaminase |
description |
The quality of seasoned products of Alaska pollack (Theragra chalcogramma) roe declined dramatically during frozen storage.This research investigated the effects of processing sequence and frozen storage period on seasoned Alaska pollack roe product quality. In addition, the relationship between mechanical properties and protein composition of ovary membrane and eggshell was discussed.The seasoned roe product made by the Seasoning-Frozen storage process showed higher mechanical property values, better surface color and more stable protein composition.The results clarified that this process allowed endogenous transglutaminase to act before it had been denatured and effectively prevented protein degradation during frozen storage.The retardation of protein degradation was probably attributed to cryoprotective effects from components in seasoning solution. 公開日: 2022-12-07 |
format |
Article in Journal/Newspaper |
author |
Chen Chaoping Geng Jie-Ting Thanathornvarakul Nonthacha Keratimanoch Sumate Üçyol Nail Okazaki Emiko Osako Kazufumi |
author_facet |
Chen Chaoping Geng Jie-Ting Thanathornvarakul Nonthacha Keratimanoch Sumate Üçyol Nail Okazaki Emiko Osako Kazufumi |
author_sort |
Chen Chaoping |
title |
The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality |
title_short |
The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality |
title_full |
The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality |
title_fullStr |
The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality |
title_full_unstemmed |
The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality |
title_sort |
influence of processing sequence and frozen storage on the seasoned alaska pollack (theragra chalcogramma) roe product quality |
publisher |
Elsevier B.V. |
publishDate |
2022 |
url |
https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2546 http://id.nii.ac.jp/1342/00002482/ |
genre |
Theragra chalcogramma Alaska |
genre_facet |
Theragra chalcogramma Alaska |
op_source |
https://www.sciencedirect.com/science/article/am/pii/S030881462102522X https://www.elsevier.com/ja-jp |
op_relation |
34782212 https://doi.org/10.1016/j.foodchem.2021.131516 https://oacis.repo.nii.ac.jp/?action=repository_uri&item_id=2546 http://id.nii.ac.jp/1342/00002482/ Food Chemistry, 373(B), 131516(2022-03-30) 0308-8146 AA00649137 |
op_rights |
(c) 2022 Elsevier B.V. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in https://doi.org/10.1016/j.foodchem.2021.131516 |
op_doi |
https://doi.org/10.1016/j.foodchem.2021.131516 |
container_title |
Food Chemistry |
container_volume |
373 |
container_start_page |
131516 |
_version_ |
1772188524502581248 |