Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)

Food Chemistry

Volumn 158, Issue , 2014, Pages 162-170

  Laohakunjit, Natta ^a   Selamassakul, Orrapun ^a   Kerdchoechuen, Orapin ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Bromelain; Enzymatic hydrolysis; Seafood like flavour; Seaweed; Thermal processed flavour

Indexed keywords

AMINO ACIDS; BROMELAIN; ENZYMATIC HYDROLYSIS; OPTIMIZATION; PROTEINS; SATURATED FATTY ACIDS; SEAWEED;

DEGREE OF HYDROLYSIS; ENZYME CONCENTRATIONS; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; HYDROLYSIS CONDITIONS; PHYSICOCHEMICAL PROPERTY; PROTEIN HYDROLYSATE; RESPONSE SURFACE METHODOLOGY; VOLATILE COMPONENTS;

MEATS;

AMINO ACID; ARGININE; BROMELAIN; HEXANAL; HEXANOIC ACID; LEUCINE; NONANOIC ACID; PROTEIN HYDROLYSATE; VOLATILE AGENT;

AMINO ACID COMPOSITION; ARTICLE; FLAVOR; GRACILARIA; HYDROLYSIS; MASS FRAGMENTOGRAPHY; NONHUMAN; PHYSICAL CHEMISTRY; PROTEIN CONTENT; PROTEIN DEGRADATION; RESPONSE SURFACE METHOD; RESPONSE VARIABLE; SEA FOOD; SEAFOOD LIKE FLAVOR; SEAWEED; SENSORY EVALUATION; CHEMISTRY; METABOLISM; TASTE;

BROMELAINS; HYDROLYSIS; SEAWEED; TASTE;

EID: 84896505164     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.101     Document Type: Article

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