Sensory characteristics of mud clam (Polymesoda erosa) hydrolysate
Mud clam (Polymesoda erosa) was hydrolysed using two different microbial enzymes; alcalase and flavourzyme. The volatile compounds, amino acids and molecular weight associated with umami and bitter taste in mud clam hydrolysate were determined by head space solid phase micro-extraction gas chromatog...
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Format: | Article |
Language: | English |
Published: |
Malaysian Society of Analytical Sciences
2016
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Online Access: | View Fulltext in Publisher View in Scopus |