Yung Ka Shing, Ivan. / Thesis submitted in: November 2000. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 142-154). / Abstracts in English and Chinese. / Acknowledgement --- p.i / Abstract (English version) --- p.ii / Abstract (Chinese version) --- p.iv / List of Tables --- p.vi / List of Figures --- p.vii / Content --- p.x / Chapter 1. --- Introduction --- p.1 / Chapter 1.1 --- Biology of scallops --- p.1 / Chapter 1.1.1 --- Structure and Function --- p.1 / Chapter 1.1.2 --- Acquisition and Utilization of Energy --- p.2 / Chapter 1.1.3 --- Physiology of Reproduction --- p.3 / Chapter 1.2 --- Methods of Cultivation --- p.4 / Chapter 1.2.1 --- Hanging Culture --- p.4 / Chapter 1.2.2 --- Bottom Culture --- p.5 / Chapter 1.3 --- Selected Processing Methods --- p.6 / Chapter 1.3.1 --- Freezing and Frozen Storage --- p.6 / Chapter 1.3.2 --- Drying --- p.8 / Chapter 1.4 --- Lipids of Scallops --- p.9 / Chapter 1.5 --- Volatile Components of Scallops --- p.9 / Chapter 1.5.1 --- Volatile Components of Scallops --- p.9 / Chapter 1.5.2 --- Alcohols --- p.10 / Chapter 1.5.3 --- Aldehydes --- p.11 / Chapter 1.5.4 --- Ketones --- p.12 / Chapter 1.5.5 --- Nitrogen-Containing Compounds --- p.13 / Chapter 1.5.6 --- Sulfur-Containing Compounds --- p.14 / Chapter 1.5.7 --- Free Fatty Acids --- p.15 / Chapter 1.6 --- Taste Active Components of Scallops --- p.15 / Chapter 1.7 --- Objectives of Study --- p.17 / Chapter 2. --- Volatile Components of Dried Chinese and Japanese Scallops --- p.19 / Chapter 2.1 --- Introduction --- p.19 / Chapter 2.2 --- Materials and Methods --- p.20 / Chapter 2.2.1 --- Materials --- p.20 / Chapter 2.2.2 --- Methods --- p.20 / Chapter 2.2.2.1 --- Regular Simultaneous Steam Distillation-Solvent Extraction (R-SDE) ´ؤ Boiling --- p.20 / Chapter 2.2.2.2 --- Modified Simultaneous Steam Distillation-Solvent Extraction (M-SDE) - Steaming --- p.21 / Chapter 2.2.2.3 --- Gas Chromatography/Mass Spectrometry (GC/MS) --- p.21 / Chapter 2.2.2.4 --- Compound Identification --- p.23 / Chapter 2.2.2.5 --- Compound Quantification --- p.23 / Chapter 2.2.2.6 --- Statistical Analysis --- p.24 / Chapter 2.3 --- Results and Discussion --- p.24 / Chapter 2.3.1 --- Acids --- p.24 / Chapter 2.3.2 --- Aldehydes --- p.33 / Chapter 2.3.3 --- Alkanes --- p.34 / Chapter 2.3.4 --- Aromatics Compounds --- p.35 / Chapter 2.3.5 --- Naphthalenes --- p.35 / Chapter 2.3.6 --- Esters --- p.36 / Chapter 2.3.7 --- Furans --- p.36 / Chapter 2.3.8 --- Miscellaneous Compounds --- p.37 / Chapter 2.3.9 --- Alcohols --- p.38 / Chapter 2.3.10 --- Ketones --- p.39 / Chapter 2.3.11 --- Pyrazines and Pyridines --- p.40 / Chapter 2.3.12 --- Sulfur-Containing Compounds --- p.41 / Chapter 2.3.13 --- Terpenes --- p.42 / Chapter 2.3.14 --- Comparison between Boiling and Steaming Methods --- p.42 / Chapter 2.3.15 --- Comparison between Dried Chinese and Dried LL Grade Japanese Scallops --- p.43 / Chapter 2.3.16 --- Threshold Values and Odor Values of Some Identified Compounds --- p.45 / Chapter 2.4 --- Conclusion --- p.45 / Chapter 3. --- Volatile Components of Dried and Frozen Japanese Scallops --- p.69 / Chapter 3.1 --- Introduction --- p.69 / Chapter 3.2 --- Materials and Methods --- p.69 / Chapter 3.2.1 --- Materials --- p.69 / Chapter 3.2.2 --- Methods --- p.70 / Chapter 3.2.2.1 --- Regular Simultaneous Steam Distillation-Solvent Extraction (R-SDE) - Boiling --- p.70 / Chapter 3.2.2.2 --- Modified Simultaneous Steam Distillation-Solvent Extraction (M-SDE) - Steaming --- p.70 / Chapter 3.2.2.3 --- Gas Chromatography/Mass Spectrometry (GC/MS) --- p.72 / Chapter 3.2.2.4 --- Compound Identification --- p.72 / Chapter 3.2.2.5 --- Compound Quantification --- p.73 / Chapter 3.2.2.6 --- Statistical Analysis --- p.73 / Chapter 3.3 --- Results and Discussion --- p.73 / Chapter 3.3.1 --- Acids --- p.81 / Chapter 3.3.2 --- Aldehydes --- p.81 / Chapter 3.3.3 --- Alkanes --- p.82 / Chapter 3.3.4 --- Aromatics Compounds --- p.83 / Chapter 3.3.5 --- Naphthalenes --- p.83 / Chapter 3.3.6 --- Esters --- p.84 / Chapter 3.3.7 --- Furans --- p.84 / Chapter 3.3.8 --- Miscellaneous Compounds --- p.85 / Chapter 3.3.9 --- Alcohols --- p.85 / Chapter 3.3.10 --- Ketones --- p.86 / Chapter 3.3.11 --- Pyrazines and Pyridines --- p.87 / Chapter 3.3.12 --- Sulfur-Containing Compounds --- p.88 / Chapter 3.3.13 --- Terpenes --- p.89 / Chapter 3.3.14 --- Comparison between Boiling and Steaming Methods --- p.89 / Chapter 3.3.15 --- Comparison between Dried SA Grade and Frozen Japanese Scallops --- p.91 / Chapter 3.3.16 --- Threshold Values and Odor Values of Some Identified Compounds --- p.92 / Chapter 3.4 --- Conclusion --- p.92 / Chapter 4. --- 5´ة-Nucleotides of Dried and Frozen Scallops --- p.116 / Chapter 4.1 --- Introduction --- p.116 / Chapter 4.2 --- Materials and Methods --- p.116 / Chapter 4.2.1 --- Materials --- p.116 / Chapter 4.2.2 --- Methods --- p.117 / Chapter 4.2.2.1 --- Sample Preparation --- p.117 / Chapter 4.2.2.2 --- Perchloric Acid Treatment --- p.117 / Chapter 4.2.2.3 --- High Performance Liquid Chromatography (HPLC) --- p.118 / Chapter 4.2.2.4 --- Compound Identification --- p.118 / Chapter 4.2.2.5 --- Compound Quantification --- p.119 / Chapter 4.3 --- Results and Discussion --- p.119 / Chapter 4.4 --- "5´ة-Nucleotides, IMP and GMP in Other Seafoods" --- p.123 / Chapter 4.5 --- Conclusion --- p.125 / Chapter 5. --- Overview of Volatile Components and 5'-Nucleotides among Scallops --- p.131 / Chapter 5.1 --- Volatile Components --- p.131 / Chapter 5.1.1 --- Qualitative Differences among the Scallops --- p.131 / Chapter 5.1.1.1 --- Acids and Alkanes --- p.131 / Chapter 5.1.1.2 --- Aldehydes --- p.131 / Chapter 5.1.1.3 --- Aromatics Compounds and Naphthalenes --- p.132 / Chapter 5.1.1.4 --- Esters and Miscellaneous Compounds --- p.132 / Chapter 5.1.1.5 --- Alcohols --- p.133 / Chapter 5.1.1.6 --- Ketones --- p.133 / Chapter 5.1.1.7 --- Sulfur-Containing Compounds and Terpenes --- p.134 / Chapter 5.1.1.8 --- "Pyrazines, Pyridines and Furans" --- p.134 / Chapter 5.1.2 --- Quantitative Differences among the Scallops --- p.134 / Chapter 5.1.2.1 --- "Acids, Aldehydes and Alkanes" --- p.134 / Chapter 5.1.2.2 --- Aromatics Compounds and Naphthalenes --- p.135 / Chapter 5.1.2.3 --- Esters and Furans --- p.135 / Chapter 5.1.2.4 --- Alcohols and Ketones --- p.135 / Chapter 5.1.2.5 --- Pyrazines and Pyridines --- p.136 / Chapter 5.1.2.6 --- Sulfur-Containing Compounds and Terpenes --- p.136 / Chapter 5.1.2.7 --- Miscellaneous Compounds --- p.137 / Chapter 5.1.3 --- Internal and External Factors That Affect the Quality of the Scallops --- p.137 / Chapter 5.1.4 --- Comparison Between Boiling and Steaming Methods --- p.138 / Chapter 5.1.5 --- Comparison of Potent Aroma Contributors Among Scallops --- p.138 / Chapter 5.2 --- "5-Nucleotides, IMP and GMP" --- p.139 / Chapter 5.3 --- Conclusion --- p.140 / References --- p.142 / Appendices --- p.155 / Moisture content of the four scallops samples --- p.155
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_323427 |
| Date | January 2001 |
| Contributors | Yung, Ka Shing., Chinese University of Hong Kong Graduate School. Division of Biology. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xiv, 155 leaves : ill. ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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