Production of seafood flavor from red hake (Urophycis chuss) by enzymatic hydrolysis

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 6, 1999, Pages 2360-2366

  Imm, J Y ^a   Lee, C M ^a,b  

^a UNIVERSITY OF RHODE ISLAND   (United States)

^b FSN Research Center   (United States)

Author keywords

Flavor; Flavourzyme; Hydrolysate; Mince; Red hake

Indexed keywords

AMINO ACID; ARGININE; FLAVORING AGENT; HISTIDINE; HYDROLASE; LEUCINE; LYSINE; PROTEIN HYDROLYSATE;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; ENZYME ACTIVITY; FISH; FLAVOR; HUMAN; HYDROLYSIS; PH; PROTEIN DEGRADATION; SEA FOOD; TASTE;

ANIMALIA; REXEA SOLANDRI; UROPHYCIS CHUSS;

EID: 0032765362     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9811020     Document Type: Article

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