• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Fisheries and Aquatic Sciences >Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce
【24h】

Development of Reaction Flavors with Enzymatic Hydrolysate of Krill Euphausia superba in Ramen Sauce

机译：拉面酱中磷虾磷虾磷虾酶解反应物的研制

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Antarctic krill Euphausia superba is an excellent potential source of food protein. We used enzymatic hydrolysate of Antarctic krill and 10 other precursors to seek the optimum krill reaction flavor and apply to ramen sauce. Krill concentrate and powder were compared by sensory evaluation. The krill powder performed better preference, and was added to ramen sauce, which itself performed better than a commercial shrimp flavored sauce. In total, 47 and 39 volatile compounds were identified from krill concentrate and powder, respectively. Both products contained many aldehydes and sulfur-containing compounds. The whisky flavor of aldehydes lowered the shrimp flavor of the krill concentrate. Sulfur-containing compounds were found in krill powder, confirming the results from sensory evaluation.
机译：南极磷虾Euphausia superba是极好的潜在食物蛋白质来源。我们使用了南极磷虾和其他10种前体的酶水解物，以寻求最佳的磷虾反应风味并应用于拉面酱。通过感官评估比较磷虾精矿和粉末。磷虾粉表现出更好的偏好性，并被添加到拉面酱中，拉面酱本身的性能要优于市售虾味酱。总共从磷虾精矿和粉末中鉴定出47种和39种挥发性化合物。两种产品均包含许多醛和含硫化合物。醛的威士忌味降低了磷虾精矿的虾味。在磷虾粉中发现了含硫化合物，证实了感官评估的结果。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号