Characterization of protein hydrolysis and odor-active compounds of fish sauce inoculated with Virgibacillus sp. SK37 under reduced salt content

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 27, 2013, Pages 6604-6613

  Lapsongphon, Nawaporn ^a   Cadwallader, Keith R ^b   Rodtong, Sureelak ^a   Yongsawatdigul, Jirawat ^a  

^a SURANAREE UNIVERSITY OF TECHNOLOGY   (Thailand)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

fish sauce; odor activity value; odor active compound; salt reduction; Virgibacillus sp. SK37

Indexed keywords

DARK CHOCOLATE; FISH SAUCE; FREE AMINO ACIDS; ODOR ACTIVITY VALUES; ODOR-ACTIVE COMPOUND; PROTEIN HYDROLYSIS; STABLE ISOTOPE DILUTION ASSAY; VIRGIBACILLUS SP;

AMINO ACIDS; HYDROLYSIS; ISOTOPES; PROTEINS;

ODOR REMOVAL;

FISH PROTEIN; FLAVORING AGENT;

ANIMAL; ARTICLE; CHEMISTRY; FERMENTATION; FISH; HYDROLYSIS; METABOLISM; MICROBIOLOGY; ODOR; SEA FOOD; VIRGIBACILLUS;

ANIMALS; FERMENTATION; FISH PRODUCTS; FISH PROTEINS; FISHES; FLAVORING AGENTS; HYDROLYSIS; ODORS; VIRGIBACILLUS;

EID: 84880030517     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4014923     Document Type: Article

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