Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)
The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at...
Gespeichert in:
Veröffentlicht in: | Food Science & Nutrition 2018-07, Vol.6 (5), p.1317-1327 |
---|---|
Hauptverfasser: | , , , , , , , , , , , , |
Format: | Artikel |
Sprache: | eng |
Schlagworte: | |
Online-Zugang: | Volltext |
Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
container_end_page | 1327 |
---|---|
container_issue | 5 |
container_start_page | 1317 |
container_title | Food Science & Nutrition |
container_volume | 6 |
creator | Mohibbullah, Md Won, Na Eun Jeon, Jong‐Hoe An, Jeong Hyeon Park, Yeseul Kim, Hari Bashir, Khawaja Muhammad Imran Park, Sun‐Mee Kim, Young Soo Yoon, Sung‐Joon Sohn, Jae Hak Kim, Andre Choi, Jae‐Suk |
description | The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.
This manuscript contains newly reported findings that combined treatment of superheated steam roasting with hot smoke by a selective oak sawdust using the adductor muscle of the pen shell Atrina pectinata. The processed adductor muscle allows improved physiocochemical properties associated with higher sensory preferences because of good odor, color, and textural properties having rich nutrition, and subsequently, lower bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, pH changes, and trimethylamine N‐oxide level during storage conditions. |
doi_str_mv | 10.1002/fsn3.674 |
format | Article |
fullrecord | <record><control><sourceid>gale_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6060899</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A708406410</galeid><sourcerecordid>A708406410</sourcerecordid><originalsourceid>FETCH-LOGICAL-c5054-aec29451c04ff24d765fe59e0d13963cfbecca16a2f9e49766d70a3ae30641f83</originalsourceid><addsrcrecordid>eNp1ksFu1DAQhiMEolWpxBMgS1zKIYvtOE5yQVpVLSBVcADOluuMNy6JHWyn1b4Mz8pEW0pBIj7E-v35n_mtKYqXjG4YpfytTb7ayEY8KY45FW3ZsKZ5-mh_VJymdEPx6wSTnD8vjipKZd1W1XHx88JaMJkES9IyQxxAZ-hJyqAnEoNO2fkduXN5IEPIJE3h-yrkiNwEHi964qY5httVnod9ciaYASZn9EhQR8_sIK0F8gBE9_1icohkWpIZYZVn8CQNMI7kbJuj8xoVg2WxkTcvimdWjwlO7_8nxbfLi6_nH8qrz-8_nm-vSlPTWpQaDO9EzQwV1nLRN7K2UHdAe1Z1sjL2GozRTGpuOxBdI2XfUF1pqKgUzLbVSfHu4Dsv1xP0BpNFPao5uknHvQraqb9PvBvULtwqSSVtuw4Nzu4NYvixQMpqcslgKO0hLElx2rK6ZryqEX39D3oTlugxHlKN5IK3bYPU5kDt9AjKeRuwrsHVr28bPFiH-rahrVgz0D8dmBhSimAfumdUrYOi1kFROCiIvnqc9gH8PRYIlAfgDovs_2ukLr98qlbDXy2Eys4</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2076242887</pqid></control><display><type>article</type><title>Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Access via Wiley Online Library</source><source>Wiley Online Library (Open Access Collection)</source><source>PubMed Central</source><creator>Mohibbullah, Md ; Won, Na Eun ; Jeon, Jong‐Hoe ; An, Jeong Hyeon ; Park, Yeseul ; Kim, Hari ; Bashir, Khawaja Muhammad Imran ; Park, Sun‐Mee ; Kim, Young Soo ; Yoon, Sung‐Joon ; Sohn, Jae Hak ; Kim, Andre ; Choi, Jae‐Suk</creator><creatorcontrib>Mohibbullah, Md ; Won, Na Eun ; Jeon, Jong‐Hoe ; An, Jeong Hyeon ; Park, Yeseul ; Kim, Hari ; Bashir, Khawaja Muhammad Imran ; Park, Sun‐Mee ; Kim, Young Soo ; Yoon, Sung‐Joon ; Sohn, Jae Hak ; Kim, Andre ; Choi, Jae‐Suk</creatorcontrib><description>The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.
This manuscript contains newly reported findings that combined treatment of superheated steam roasting with hot smoke by a selective oak sawdust using the adductor muscle of the pen shell Atrina pectinata. The processed adductor muscle allows improved physiocochemical properties associated with higher sensory preferences because of good odor, color, and textural properties having rich nutrition, and subsequently, lower bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, pH changes, and trimethylamine N‐oxide level during storage conditions.</description><identifier>ISSN: 2048-7177</identifier><identifier>EISSN: 2048-7177</identifier><identifier>DOI: 10.1002/fsn3.674</identifier><identifier>PMID: 30065833</identifier><language>eng</language><publisher>United States: John Wiley & Sons, Inc</publisher><subject>adductor muscle ; Antioxidants ; Aroma compounds ; Atrina pectinate ; Browning ; Enriched foods ; Food ; hot smoke ; Muscles ; Nitrogen ; Original Research ; physicochemical properties ; Properties (attributes) ; Roasting ; Sawdust ; Shelf life ; Smoke ; superheated steam ; Thiobarbituric acid ; Trimethylamine</subject><ispartof>Food Science & Nutrition, 2018-07, Vol.6 (5), p.1317-1327</ispartof><rights>2018 The Authors. published by Wiley Periodicals, Inc.</rights><rights>COPYRIGHT 2018 John Wiley & Sons, Inc.</rights><rights>2018. This work is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5054-aec29451c04ff24d765fe59e0d13963cfbecca16a2f9e49766d70a3ae30641f83</citedby><cites>FETCH-LOGICAL-c5054-aec29451c04ff24d765fe59e0d13963cfbecca16a2f9e49766d70a3ae30641f83</cites><orcidid>0000-0002-8151-6054</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060899/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC6060899/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,315,728,781,785,886,1418,11567,27929,27930,45579,45580,46057,46481,53796,53798</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30065833$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Mohibbullah, Md</creatorcontrib><creatorcontrib>Won, Na Eun</creatorcontrib><creatorcontrib>Jeon, Jong‐Hoe</creatorcontrib><creatorcontrib>An, Jeong Hyeon</creatorcontrib><creatorcontrib>Park, Yeseul</creatorcontrib><creatorcontrib>Kim, Hari</creatorcontrib><creatorcontrib>Bashir, Khawaja Muhammad Imran</creatorcontrib><creatorcontrib>Park, Sun‐Mee</creatorcontrib><creatorcontrib>Kim, Young Soo</creatorcontrib><creatorcontrib>Yoon, Sung‐Joon</creatorcontrib><creatorcontrib>Sohn, Jae Hak</creatorcontrib><creatorcontrib>Kim, Andre</creatorcontrib><creatorcontrib>Choi, Jae‐Suk</creatorcontrib><title>Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)</title><title>Food Science & Nutrition</title><addtitle>Food Sci Nutr</addtitle><description>The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.
This manuscript contains newly reported findings that combined treatment of superheated steam roasting with hot smoke by a selective oak sawdust using the adductor muscle of the pen shell Atrina pectinata. The processed adductor muscle allows improved physiocochemical properties associated with higher sensory preferences because of good odor, color, and textural properties having rich nutrition, and subsequently, lower bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, pH changes, and trimethylamine N‐oxide level during storage conditions.</description><subject>adductor muscle</subject><subject>Antioxidants</subject><subject>Aroma compounds</subject><subject>Atrina pectinate</subject><subject>Browning</subject><subject>Enriched foods</subject><subject>Food</subject><subject>hot smoke</subject><subject>Muscles</subject><subject>Nitrogen</subject><subject>Original Research</subject><subject>physicochemical properties</subject><subject>Properties (attributes)</subject><subject>Roasting</subject><subject>Sawdust</subject><subject>Shelf life</subject><subject>Smoke</subject><subject>superheated steam</subject><subject>Thiobarbituric acid</subject><subject>Trimethylamine</subject><issn>2048-7177</issn><issn>2048-7177</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp1ksFu1DAQhiMEolWpxBMgS1zKIYvtOE5yQVpVLSBVcADOluuMNy6JHWyn1b4Mz8pEW0pBIj7E-v35n_mtKYqXjG4YpfytTb7ayEY8KY45FW3ZsKZ5-mh_VJymdEPx6wSTnD8vjipKZd1W1XHx88JaMJkES9IyQxxAZ-hJyqAnEoNO2fkduXN5IEPIJE3h-yrkiNwEHi964qY5httVnod9ciaYASZn9EhQR8_sIK0F8gBE9_1icohkWpIZYZVn8CQNMI7kbJuj8xoVg2WxkTcvimdWjwlO7_8nxbfLi6_nH8qrz-8_nm-vSlPTWpQaDO9EzQwV1nLRN7K2UHdAe1Z1sjL2GozRTGpuOxBdI2XfUF1pqKgUzLbVSfHu4Dsv1xP0BpNFPao5uknHvQraqb9PvBvULtwqSSVtuw4Nzu4NYvixQMpqcslgKO0hLElx2rK6ZryqEX39D3oTlugxHlKN5IK3bYPU5kDt9AjKeRuwrsHVr28bPFiH-rahrVgz0D8dmBhSimAfumdUrYOi1kFROCiIvnqc9gH8PRYIlAfgDovs_2ukLr98qlbDXy2Eys4</recordid><startdate>201807</startdate><enddate>201807</enddate><creator>Mohibbullah, Md</creator><creator>Won, Na Eun</creator><creator>Jeon, Jong‐Hoe</creator><creator>An, Jeong Hyeon</creator><creator>Park, Yeseul</creator><creator>Kim, Hari</creator><creator>Bashir, Khawaja Muhammad Imran</creator><creator>Park, Sun‐Mee</creator><creator>Kim, Young Soo</creator><creator>Yoon, Sung‐Joon</creator><creator>Sohn, Jae Hak</creator><creator>Kim, Andre</creator><creator>Choi, Jae‐Suk</creator><general>John Wiley & Sons, Inc</general><general>John Wiley and Sons Inc</general><scope>24P</scope><scope>WIN</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>IAO</scope><scope>3V.</scope><scope>7RV</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>8C1</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-8151-6054</orcidid></search><sort><creationdate>201807</creationdate><title>Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)</title><author>Mohibbullah, Md ; Won, Na Eun ; Jeon, Jong‐Hoe ; An, Jeong Hyeon ; Park, Yeseul ; Kim, Hari ; Bashir, Khawaja Muhammad Imran ; Park, Sun‐Mee ; Kim, Young Soo ; Yoon, Sung‐Joon ; Sohn, Jae Hak ; Kim, Andre ; Choi, Jae‐Suk</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5054-aec29451c04ff24d765fe59e0d13963cfbecca16a2f9e49766d70a3ae30641f83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>adductor muscle</topic><topic>Antioxidants</topic><topic>Aroma compounds</topic><topic>Atrina pectinate</topic><topic>Browning</topic><topic>Enriched foods</topic><topic>Food</topic><topic>hot smoke</topic><topic>Muscles</topic><topic>Nitrogen</topic><topic>Original Research</topic><topic>physicochemical properties</topic><topic>Properties (attributes)</topic><topic>Roasting</topic><topic>Sawdust</topic><topic>Shelf life</topic><topic>Smoke</topic><topic>superheated steam</topic><topic>Thiobarbituric acid</topic><topic>Trimethylamine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mohibbullah, Md</creatorcontrib><creatorcontrib>Won, Na Eun</creatorcontrib><creatorcontrib>Jeon, Jong‐Hoe</creatorcontrib><creatorcontrib>An, Jeong Hyeon</creatorcontrib><creatorcontrib>Park, Yeseul</creatorcontrib><creatorcontrib>Kim, Hari</creatorcontrib><creatorcontrib>Bashir, Khawaja Muhammad Imran</creatorcontrib><creatorcontrib>Park, Sun‐Mee</creatorcontrib><creatorcontrib>Kim, Young Soo</creatorcontrib><creatorcontrib>Yoon, Sung‐Joon</creatorcontrib><creatorcontrib>Sohn, Jae Hak</creatorcontrib><creatorcontrib>Kim, Andre</creatorcontrib><creatorcontrib>Choi, Jae‐Suk</creatorcontrib><collection>Wiley Online Library (Open Access Collection)</collection><collection>Wiley Online Library (Open Access Collection)</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale Academic OneFile</collection><collection>ProQuest Central (Corporate)</collection><collection>Nursing & Allied Health Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Public Health Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Food Science & Nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mohibbullah, Md</au><au>Won, Na Eun</au><au>Jeon, Jong‐Hoe</au><au>An, Jeong Hyeon</au><au>Park, Yeseul</au><au>Kim, Hari</au><au>Bashir, Khawaja Muhammad Imran</au><au>Park, Sun‐Mee</au><au>Kim, Young Soo</au><au>Yoon, Sung‐Joon</au><au>Sohn, Jae Hak</au><au>Kim, Andre</au><au>Choi, Jae‐Suk</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)</atitle><jtitle>Food Science & Nutrition</jtitle><addtitle>Food Sci Nutr</addtitle><date>2018-07</date><risdate>2018</risdate><volume>6</volume><issue>5</issue><spage>1317</spage><epage>1327</epage><pages>1317-1327</pages><issn>2048-7177</issn><eissn>2048-7177</eissn><abstract>The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein‐enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0–13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N‐oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke‐derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.
This manuscript contains newly reported findings that combined treatment of superheated steam roasting with hot smoke by a selective oak sawdust using the adductor muscle of the pen shell Atrina pectinata. The processed adductor muscle allows improved physiocochemical properties associated with higher sensory preferences because of good odor, color, and textural properties having rich nutrition, and subsequently, lower bacterial growth, volatile basic nitrogen, thiobarbituric acid‐reactive species, pH changes, and trimethylamine N‐oxide level during storage conditions.</abstract><cop>United States</cop><pub>John Wiley & Sons, Inc</pub><pmid>30065833</pmid><doi>10.1002/fsn3.674</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-8151-6054</orcidid><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 2048-7177 |
ispartof | Food Science & Nutrition, 2018-07, Vol.6 (5), p.1317-1327 |
issn | 2048-7177 2048-7177 |
language | eng |
recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_6060899 |
source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Access via Wiley Online Library; Wiley Online Library (Open Access Collection); PubMed Central |
subjects | adductor muscle Antioxidants Aroma compounds Atrina pectinate Browning Enriched foods Food hot smoke Muscles Nitrogen Original Research physicochemical properties Properties (attributes) Roasting Sawdust Shelf life Smoke superheated steam Thiobarbituric acid Trimethylamine |
title | Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate) |
url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-14T23%3A13%3A03IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_pubme&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effect%20of%20superheated%20steam%20roasting%20with%20hot%20smoking%20treatment%20on%20improving%20physicochemical%20properties%20of%20the%20adductor%20muscle%20of%20pen%20shell%20(Atrina%20pectinate)&rft.jtitle=Food%20Science%20&%20Nutrition&rft.au=Mohibbullah,%20Md&rft.date=2018-07&rft.volume=6&rft.issue=5&rft.spage=1317&rft.epage=1327&rft.pages=1317-1327&rft.issn=2048-7177&rft.eissn=2048-7177&rft_id=info:doi/10.1002/fsn3.674&rft_dat=%3Cgale_pubme%3EA708406410%3C/gale_pubme%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2076242887&rft_id=info:pmid/30065833&rft_galeid=A708406410&rfr_iscdi=true |