Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content

Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content

Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring...

Full description

Bibliographic Details
Main Authors: Sarah Todeschini, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé, Yvan Boutin, Laurent Bazinet
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
herring milt hydrolysate
deodorization
deaerator
off-flavors
trimethylamine
dimethylamine
Online Access:https://www.mdpi.com/2304-8158/10/4/884

Internet

https://www.mdpi.com/2304-8158/10/4/884

Similar Items