Article ID Journal Published Year Pages File Type
10541141 Food Chemistry 2012 8 Pages PDF
Abstract
► Lipid oxidation during hydrolysis was associated with fishy odour/flavour. ► Freshness of fish affected sensory properties of protein hydrolysate. ► Use of mixed antioxidants retarded fishy odour/flavour in hydrolysate.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants
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