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Thermal denaturation and aggregation of threadfin bream actomyosin

โœ Scribed by J. Yongsawatdigul; J.W. Park

Book ID
108433778
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
250 KB
Volume
83
Category
Article
ISSN
0308-8146

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## Abstract The chemical and taste characteristics of threadfin bream (__Nemipterus japonicus__) hydrolysate produced by Alcalase hydrolysis of the fish muscle (pH 8.5, 60 ยฐC, 120 min, enzyme/substrate ratio 20 g kg^โˆ’1^) were studied. Umami, bitter and fishy were the dominant tastes. The bitter ami