Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

Journal of Food Science and Technology

Volumn 50, Issue 3, 2013, Pages 542-548

  Zhang, Jinjie ^a   Yao, Yanjia ^a   Ye, Xingqian ^a   Fang, Zhongxiang ^a,b   Chen, Jianchu ^a   Wu, Dan ^a   Liu, Donghong ^a   Hu, Yaqin ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Cooking temperature; Crucian carp; Flavour; Hydrolysates; Protein

Indexed keywords

AMINO ACIDS; FLAVORS; HYDROLYSIS; NITROGEN; PROTEINS;

BRANCHED CHAIN AMINO ACIDS; CARASSIUS AURATUS; COOKING TEMPERATURES; CRUCIAN CARP; HYDROLYSATES; PROTEIN HYDROLYSATE; SENSORY PROPERTIES; WATER SOLUBLE NITROGENS;

THERMAL PROCESSING (FOODS);

CARASSIUS; CARASSIUS AURATUS; CYPRINIDAE;

EID: 84878510207     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0376-2     Document Type: Article

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