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Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan

Dried scallop is used in Chinese, Japanese, and French cuisines for its unique flavor and taste. The quality of dried scallop is rated according to its clear, shiny brown color, developed by the Maillard reaction between sugars and amino acids. This article reports the colors, represented by L* and...

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Detalles Bibliográficos
Autores principales: Enda, Hisaki, Sagane, Yoshimasa, Nakazawa, Yozo, Sato, Hiroaki, Yamazaki, Masao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5730378/
https://www.ncbi.nlm.nih.gov/pubmed/29276740
http://dx.doi.org/10.1016/j.dib.2017.11.077