Article ID Journal Published Year Pages File Type
10539461 Food Chemistry 2012 9 Pages PDF
Abstract
► Lipid oxidation was associated with fishy odour in protein hydrolysate. ► Combined pretreatments could lower fishy odour in protein hydrolysate. ► Hydrolysate from pretreated Indian mackerel mince could be added to milk up to 0.2%.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel
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