Data/hora: 11/06/2024 03:51:37

Provedor de dados: 	5	
País: 	France	
Título: 	Sensory and aromatic characteristics of tongue sole by-products hydrolysates (Cynoglossus senegalensis)	
Autores: 	Sylla, K. S. B.; Berge, Jean-pascal; Prost, Carole; Musabyemariya, B.; Seydi, Mg.	
Data: 	2009-03	
Ano: 	2009	
Palavras-chave: 	Hydrolyse enzymatique; Co-produits; Arôme; Enzymatic hydrolysis; By-products; Aroma.	
Resumo: 	Tongue sole by-products coming from fish-filleting plant were hydrolyzed by Protamex® protease. To identify the future application of hydrolysates, a sensory analysis was carried out.The sensory profile was performed with a jury of 14 specialized judges.11 profiles were found by this panel of tasting. In addition, the aromatic characterization revealed that 57 molecules are responsible for these odours described in sensory analysis.The description of these aromatic compounds opens potential way of valorization of these hydrolysates in human and animal consumption.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/00003/11428/7976.pdf	
Editor: 	Association Africaine de Microbiologie et Hygiène Alimentaire	
Relação: 	http://archimer.ifremer.fr/doc/00003/11428/	
Formato: 	application/pdf	
Fonte: 	Microbiologie et Hygiène Alimentaire (Association Africaine de Microbiologie et Hygiène Alimentaire), 2009-03 , Vol. 21 , N. 60 , P. 35-43	
Fonte: 	Association Africaine de Microbiologie et Hygiène Alimentaire