Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence sca...

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Bibliographic Details
Main Authors: Kathrine H. Bak, Sandra S. Waehrens, Yu Fu, Ching Yue Chow, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L. P. Bredie, René Lametsch
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
hydrolysates
sensory
volatile compounds
glucosamine
Maillard reaction
GC-MS
Online Access:https://www.mdpi.com/2304-8158/10/12/3008

Internet

https://www.mdpi.com/2304-8158/10/12/3008

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