Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (<i>Portunus trituberculatus</i>) during Steaming

Changes in Protein Degradation and Non-Volatile Flavor Substances of Swimming Crab (<i>Portunus trituberculatus</i>) during Steaming

To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (<i>Portunus trituberculatus</i>), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN), free amino acids (FAAs), flav...

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Bibliographic Details
Main Authors: Qin Chen, Yurui Zhang, Lunan Jing, Naiyong Xiao, Xugan Wu, Wenzheng Shi
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
<i>Portunus trituberculatus</i>
protein degradation
non-volatile flavor
free amino acids
flavor nucleotides
steam
Online Access:https://www.mdpi.com/2304-8158/11/21/3502

Internet

https://www.mdpi.com/2304-8158/11/21/3502

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