Effect of Maillard reaction with xylose, yeast extract and methionine on volatile components and potent odorants of tuna viscera hydrolysate
The aim of this research was to enhance the flavor of visceral extracts from skipjack tuna. Flavor precursors and the optimum condition for the Maillard reaction were determined. The flavor extract was prepared from the tuna viscera using Endo/Exo Protease controlled in 3 factors; temperature, enzym...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
The Korean Society of Fisheries and Aquatic Science
2023-06-01
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| Edice: | Fisheries and Aquatic Sciences |
| Témata: | |
| On-line přístup: | http://www.e-fas.org/archive/view_article?doi=10.47853/FAS.2023.e33 |
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