The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance

The study investigated the changes of nucleotides, succinic acid, and free amino acids amounts in yolk and the causes leading to the changes after pickling to uncover the fundamental umami component of preserved egg yolk. The findings demonstrated that while the contents of 5′-adenosine monophosphat...

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Detalles Bibliográficos
Autores principales: Gao, Binghong, Hu, Xiaobo, Xue, Hui, Li, Ruiling, Liu, Huilan, Han, Tianfeng, Tu, Yonggang, Zhao, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9549109/
https://www.ncbi.nlm.nih.gov/pubmed/36225876
http://dx.doi.org/10.3389/fnut.2022.998448

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9549109/
https://www.ncbi.nlm.nih.gov/pubmed/36225876
http://dx.doi.org/10.3389/fnut.2022.998448

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