Protein hydrolysate of salted duck egg white as a substitute of phosphate and its effect on quality of pacific white shrimp (litopenaeus vannamei)

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Kaewmanee, Thammarat ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Egg white; Hydrolysate; Microstructure; Mixed phosphate; Pacific white shrimp; Quality; Salting

Indexed keywords

EGG WHITE; FOOD ADDITIVE; INORGANIC SALT; PEPSIN A; PHOSPHATE; PROTEIN HYDROLYSATE; PYROPHOSPHATE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; DUCK; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; PENAEIDAE; PROTEIN INTAKE; QUALITY CONTROL; SCANNING ELECTRON MICROSCOPY; SENSATION; SHEAR STRENGTH; SHELLFISH; ULTRASTRUCTURE;

ANIMALS; COOKERY; DIPHOSPHATES; DUCKS; EGG PROTEINS, DIETARY; EGG WHITE; FOOD ADDITIVES; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; MICROSCOPY, ELECTRON, SCANNING; PENAEIDAE; PEPSIN A; PHOSPHATES; PROTEIN HYDROLYSATES; QUALITY CONTROL; SALTS; SENSATION; SHEAR STRENGTH; SHELLFISH;

DECAPODA (CRUSTACEA); LITOPENAEUS VANNAMEI;

EID: 70349690150     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01305.x     Document Type: Article

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