Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound
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...
Published in: | Foods |
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Main Authors: | , , , , , |
Format: | Text |
Language: | English |
Published: |
MDPI
2022
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Subjects: | |
Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9741261/ http://www.ncbi.nlm.nih.gov/pubmed/36496720 https://doi.org/10.3390/foods11233911 |