Enda Hisaki, Sagane Yoshimasa, Nakazawa Yozo, Sato Hiroaki, Yamazaki Masao
Kohken Food and Flavor Co. Ltd., 2-3-19 Takashima, Nishi-ku, Yokohama 220-0011, Japan.
Department of Food and Cosmetic Science, Faculty of Bioindustry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan.
Data Brief. 2017 Nov 27;16:635-638. doi: 10.1016/j.dib.2017.11.077. eCollection 2018 Feb.
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 * and * 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 * and 2.31-5.08 for *. 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.
干贝因其独特的风味和口感，在中国、日本和法国菜肴中都有使用。干贝的品质根据其清澈、闪亮的棕色来评定，这种颜色是由糖和氨基酸之间的美拉德反应形成的。本文报道了干贝产品以和值表示的颜色以及化学成分（水分、盐分、糖度、蛋白质和氨基酸）。这些干贝产自日本北海道的所泊、猿拂和纱罗玛。干贝的颜色*值为45.7 - 52.0，*值为2.31 - 5.08。产品的盐度为15.1 - 17.7%。氨基酸含量为1350.8 - 1668.6毫克/100克。这里收集的数据以表格形式呈现。这些数据可为商业干贝产品确定产品质量提供参考。
