Characteristics of catfish (Clarias sp.) smart flavor with enzymatic hydrolysis using calotropin

Savory flavor generally comes from Monosodium Glutamate (MSG), but increased consumption of MSG can have side effects on health. Catfish, which contains 17.7% protein, has the potential to impart a savory flavor. This research aimed to determine the effects of calotropin enzyme concentration and hyd...

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Үндсэн зохиолчид:	Yuli Witono, Dini Indah Kartikosari, Lailatul Azkiyah, Livia Wahyuni
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Universitas Brawijaya, Fakultas Teknologi Pertanian 2025-03-01
Цуврал:	Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
Нөхцлүүд:	calotropin enzyme catfish hydrolysis protein smart flavor
Онлайн хандалт:	https://afssaae.ub.ac.id/index.php/afssaae/article/view/18949/283
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!