Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound

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 (<i>Chionoecetes japonicus</i>) 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 secondar...

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Bibliographic Details
Main Authors: Ga-Yang Lee, Min-Jeong Jung, Jong-Woong Nam, Ah-Ram Han, Byoung-Mok Kim, Joon-Young Jun
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Foods
Subjects:
red snow crab
processing residues
commercial protease
enzymatic hydrolysate
debittering
electronic tongue
Online Access:https://www.mdpi.com/2304-8158/11/23/3911

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