Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp

Silver carp (<i>Hypophthalmichthys molitrix</i>) is a potential source for making surimi products. However, it has the disadvantages of bony structures, high level of cathepsines and muddy off-odor which is mainly caused by geosmin (GEO) and 2-methylisoborneol (MIB). These disadvantages...

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Bibliographic Details

Published in:	Foods
Main Authors:	Weidan Guo, Miao Zhan, Hui Liu, Xiangjin Fu, Wei Wu
Format:	Article
Language:	English
Published:	MDPI AG 2023-02-01
Subjects:	silver carp (<i>Hypophthalmichthys molitrix</i>) pH-shifting process muddy off-odor gelling properties cathepsin
Online Access:	https://www.mdpi.com/2304-8158/12/5/939