Correlation of extractive components and body index with taste in oyster Crassostrea gigas brands

Author:

Murata Yuko,Touhata Ken,Miwa Ryuichi

Funder

Agriculture, Forestry and Fisheries Research Council

Publisher

Springer Science and Business Media LLC

Subject

Aquatic Science

Reference27 articles.

1. Dridi S, Romdhane MS, Elcafsi M (2007) Seasonal variation in weight and biochemical composition of the Pacific oyster, Crassostrea gigas, in relation to the gametogenic cycle and environmental conditions of the Bizert lagoon, Tunisia. Aquaculture 263:238–248

2. Fuke S, Konosu S (1989) Taste-active components of a few species of bivalves. In: Kawamura Y (ed) Society for Research on Umami Taste ’89 Forum. Society for Research on Umami Taste, Tokyo, pp 85–91

3. Hayashi T, Yamaguchi K, Konosu S (1981) Sensory analysis of taste-active components in the extract of boiled snow crab meat. J Food Sci 46:479–483

4. Kamiyama T (2016) New brand names of Pacific oyster Cressostorea gigas, “Amakoro kaki” and “Atamakko kaki” produced in Miyagi Prefecture, Japan: empirical study to esablish new culture systerns in local production areas. JATAFF J 4:47–52 (in Japanese with English abstract)

5. Kato-Yoshinaga Y, Kitaoka C, Shinagawa A (2014a) Comparison of free amino acid components in the Pacific oyster reared using two different culture methods in Nagasaki prefecture. Jpn J Food Chem Saf 21:121–126

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