Data on color and chemical composition of dried scallop ( Mizuhopecten yessoensis ) produced in different areas of Hokkaido, Japan release_hqx5shiooremfjl7nyicvh46nm

by Hisaki Enda, Yoshimasa Sagane, Yozo Nakazawa, Hiroaki Sato, Masao Yamazaki


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.
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Published in Data in Brief by Elsevier BV
ISSN-L 2352-3409
Volume 16
Page(s) 635-638
Release Date 2017-11-27
Publisher Elsevier BV
Primary Language en (lookup)

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Type  article-journal
Stage   published
Date   2017-11-27
DOI  10.1016/j.dib.2017.11.077
PubMed  29276740
PMC  PMC5730378
Wikidata  Q47163701
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ISSN-L:  2352-3409
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