Chemical compositions and muddy flavour/odour of protein hydrolysate from Nile tilapia and broadhead catfish mince and protein isolate

Food Chemistry

Volumn 142, Issue , 2014, Pages 210-216

  Yarnpakdee, Suthasinee ^a   Benjakul, Soottawat ^a   Penjamras, Pimpimol ^a   Kristinsson, Hordur G ^b,c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b Matis Icelandic Food and Biotechnology RandD   (Iceland)

^c UNIVERSITY OF FLORIDA   (United States)

Author keywords

Broadhead; Catfish; Lipid; Muddy compounds; Nile tilapia; Protein hydrolysate

Indexed keywords

ALKALINITY; CHEMICAL COMPOUNDS; HYDROLYSIS; LIPIDS; PHOSPHOLIPIDS;

BROADHEAD; CATFISH; MUDDY COMPOUNDS; NILE TILAPIA; PROTEIN HYDROLYSATE;

PROTEINS;

2 METHYLISOBORNEOL; GEOSMIN; LIPID; MEMBRANE LIPID; PHOSPHOLIPID; PROTEIN; PROTEIN HYDROLYSATE;

ARTICLE; CATFISH; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRY WEIGHT; FAT CONTENT; FLAVOR; HEAD; HEATING; HYDROLYSIS; LIPID COMPOSITION; LIPID MEMBRANE; MOISTURE; MUSCLE TISSUE; NONHUMAN; ODOR; OREOCHROMIS NILOTICUS; PHOSPHOLIPID MEMBRANE; PROTEIN CONTENT; RAINBOW TROUT; SOLUBILIZATION;

OREOCHROMIS NILOTICUS;

EID: 84880976031     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.07.043     Document Type: Article

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