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: Text
• Language: English
• Published: Multidisciplinary Digital Publishing Institute 2022
• Subjects: red snow crab; processing residues; commercial protease; enzymatic hydrolysate; debittering; electronic tongue; flavoring compound; Savory; Snow crab
• Online Access: https://doi.org/10.3390/foods11233911

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, broke...