Cargando…

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...

Descripción completa

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
_version_ 1783286348836241408
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
work_keys_str_mv AT endahisaki dataoncolorandchemicalcompositionofdriedscallopmizuhopectenyessoensisproducedindifferentareasofhokkaidojapan
AT saganeyoshimasa dataoncolorandchemicalcompositionofdriedscallopmizuhopectenyessoensisproducedindifferentareasofhokkaidojapan
AT nakazawayozo dataoncolorandchemicalcompositionofdriedscallopmizuhopectenyessoensisproducedindifferentareasofhokkaidojapan
AT satohiroaki dataoncolorandchemicalcompositionofdriedscallopmizuhopectenyessoensisproducedindifferentareasofhokkaidojapan
AT yamazakimasao dataoncolorandchemicalcompositionofdriedscallopmizuhopectenyessoensisproducedindifferentareasofhokkaidojapan