Flavor components in extracts of crab "Ishigani" Charybdis japonica

Extracts with hot water (Ex-h) or 80% ethanol (Ex-et) from "Ishigani" crab were investigated in order to utilize "Ishigani" crab, Charybdis japonica , which has been discarded after catching. Nucleotides, minerals, and free amino acids in the extracts were measured and compared w...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Memoirs of Faculty of Fisheries - Kagoshima University (Japan) 1992-12, Vol.41, p.19-25
Hauptverfasser:	Kaminishi, Y. (Kagoshima Univ. (Japan). Faculty of Fisheries), Shimonishi, H, Miki, H, Nishimoto, J
Format:	Artikel
Sprache:	jpn
Schlagworte:	ACIDE AMINE ADDITIF ALIMENTAIRE ADENOSINE MONOPHOSPHATE ADENOSINMONOFOSFATO ADITIVOS ALIMENTARIOS ALIMENTOS ARTIFICIALES AMINO ACIDS AMINOACIDOS CANGREJO DE LAS NIEVES CANGREJO RUSO CHARYBDIS Charybdis japonica COMPOSE DE LA FLAVEUR COMPUESTOS DEL SABOR CRABE DES NEIGES CRABE ROYAL EXTRACTOS EXTRACTS EXTRAIT FLAVOUR COMPOUNDS FOOD ADDITIVES KING CRABS Marine SIMULATED FOODS SNOW CRABS SUCCEDANE D'ALIMENT POUR HOMME
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Extracts with hot water (Ex-h) or 80% ethanol (Ex-et) from "Ishigani" crab were investigated in order to utilize "Ishigani" crab, Charybdis japonica , which has been discarded after catching. Nucleotides, minerals, and free amino acids in the extracts were measured and compared with those of other crabs, snow and Alaska king crabs.
ISSN:	0453-087X