Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp

Silver carp (Hypophthalmichthys molitrix) is a potential source for making surimi products. However, it has the disadvantages of bony structures, high level of cathepsines and muddy off-odor which is mainly caused by geosmin (GEO) and 2-methylisoborneol (MIB). These disadvantages make the convention...

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Detalles Bibliográficos
Autores principales: Guo, Weidan, Zhan, Miao, Liu, Hui, Fu, Xiangjin, Wu, Wei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000965/
https://www.ncbi.nlm.nih.gov/pubmed/36900456
http://dx.doi.org/10.3390/foods12050939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000965/
https://www.ncbi.nlm.nih.gov/pubmed/36900456
http://dx.doi.org/10.3390/foods12050939

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