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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2017
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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 |
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author | Enda, Hisaki Sagane, Yoshimasa Nakazawa, Yozo Sato, Hiroaki Yamazaki, Masao |
author_facet | Enda, Hisaki Sagane, Yoshimasa Nakazawa, Yozo Sato, Hiroaki Yamazaki, Masao |
author_sort | Enda, Hisaki |
collection | PubMed |
description | 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 a* values, and chemical composition (water, salinity, Brix, proteins, and amino acids) of dried scallop products. The dried scallops were produced in Tokoro, Sarufutsu, and Saroma in Hokkaido, Japan. The color of the dried scallops had values of 45.7–52.0 for L* and 2.31–5.08 for a*. The salinity of the products was 15.1–17.7%. The amino acid contents were 1350.8–1668.6 mg/100 g. The data collected here are provided in table format. The data can serve as a reference for commercial dried scallop products to determine product quality. |
format | Online Article Text |
id | pubmed-5730378 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2017 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-57303782017-12-22 Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan Enda, Hisaki Sagane, Yoshimasa Nakazawa, Yozo Sato, Hiroaki Yamazaki, Masao Data Brief Agricultural and Biological Science 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 a* values, and chemical composition (water, salinity, Brix, proteins, and amino acids) of dried scallop products. The dried scallops were produced in Tokoro, Sarufutsu, and Saroma in Hokkaido, Japan. The color of the dried scallops had values of 45.7–52.0 for L* and 2.31–5.08 for a*. The salinity of the products was 15.1–17.7%. The amino acid contents were 1350.8–1668.6 mg/100 g. The data collected here are provided in table format. The data can serve as a reference for commercial dried scallop products to determine product quality. Elsevier 2017-11-27 /pmc/articles/PMC5730378/ /pubmed/29276740 http://dx.doi.org/10.1016/j.dib.2017.11.077 Text en © 2018 The Authors http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Agricultural and Biological Science Enda, Hisaki Sagane, Yoshimasa Nakazawa, Yozo Sato, Hiroaki Yamazaki, Masao Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan |
title | Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan |
title_full | Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan |
title_fullStr | Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan |
title_full_unstemmed | Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan |
title_short | Data on color and chemical composition of dried scallop (Mizuhopecten yessoensis) produced in different areas of Hokkaido, Japan |
title_sort | data on color and chemical composition of dried scallop (mizuhopecten yessoensis) produced in different areas of hokkaido, japan |
topic | Agricultural and Biological Science |
url | 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 |
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