Effect of heat extraction on water‐soluble taste substances in processing products of chilled large yellow croaker (Pseudosciaena crocea)

In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water‐soluble taste substances from the three materials and then compared composition and content of...

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Detalles Bibliográficos
Autores principales: Zhou, Fen, Wang, Xi‐Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924313/
https://www.ncbi.nlm.nih.gov/pubmed/31890164
http://dx.doi.org/10.1002/fsn3.1213

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6924313/
https://www.ncbi.nlm.nih.gov/pubmed/31890164
http://dx.doi.org/10.1002/fsn3.1213

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