Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound

• Published in: Foods
• Main Authors: Ga-Yang Lee, Min-Jeong Jung, Jong-Woong Nam, Ah-Ram Han, Byoung-Mok Kim, Joon-Young Jun
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2022
• Subjects: red snow crab; processing residues; commercial protease; enzymatic hydrolysate; debittering; electronic tongue; Chemical technology; TP1-1185; Savory; Snow crab
• Online Access: https://doi.org/10.3390/foods11233911; https://doaj.org/article/2a2cfa538cec4bcc958e818e482bcdde

The red snow crab ( Chionoecetes japonicus ) is the most industrially processed in the Republic of Korea, and the meat is very popular, owing to its savory taste and flavor. Its body meat production comprises a two-step separation to increase meat yield. However, during the secondary separation, bro...