Fish sauce from Capelin (Mallotus villosus) : contribution of cathepsin C to the fermentation
Squid hepatopancreas (SHP) was used to aid the preparation of fish sauce from male inshore capelin and salt (4:1 w/w). SHP significantly increased the rate of and degree of protein hydrolysis (P0.01), free amino acid formation, and sensory evaluation score (P0.05). Optimum conditions for the ferment...
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| Auteurs principaux: | , |
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| Format: | Journal Contribution |
| Langue: | English |
| Publié: |
2013
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| Sujets: | |
| Accès en ligne: | http://agris.upm.edu.my:8080/dspace/handle/0/4776 |
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