Titlebook: Seafoods: Chemistry, Processing Technology and Quality; Fereidoon Shahidi,J. Richard Botta Book 1994 Springer Science+Business Media Dordr

压迫

Ceremony

Ingredient

Flavour of shellfish and kamaboko flavorants,c-S-containing compounds i.e. thialdines, trithiolane showed dependence on the content of ammonia, free amino acids and hydrogen sulphide in raw crustaceans, as well as on the heating time and temperature.

抛弃的货物

Taste-active components of seafoods with special reference to umami substances,arized these tastes and proposed the famous taste tetrahedron theory, in which four basic tastes (sweetness, sourness, bitterness and saltiness) were located on each apex of the tetrahedron and other tastes were located somewhere on the surface (.). This tetrahedron theory has been very influential and has been supported by many food scientists.

阻碍

Microbiological quality of seafoods: marine toxins, These toxins are produced by phytoplankton and in some cases possibly by bacteria. One seafood related intoxication, scombroid poisoning is not associated with phytoplankton but rather with spoilage and microbial decarboxylation of free histidine in the muscle tissue of certain species of fishes containing high levels of this amino acid.

呼吸

,The chemistry, processing technology and quality of seafoods — an overview,roximately 30% of the latter amount is consumed and the rest is generally discarded as waste. Many species of fish and invertebrates are rarely used as food since they possess undesirable flavour or dark colour and may be small in size with a large proportion of bones and skin. Such raw materials ar

使混合

Seafood proteins and preparation of protein concentrates,proteins. However, contribution of non-protein nitrogenous (NPN) compounds to this value may reach up to a quarter of this amount. Free amino acids, peptides, amines, amine oxides, guanidines, quaternary ammonium compounds, polyamines, nucleotides and their breakdown products, urea and nucleic acids

恃强凌弱

beta-carotene

赤字

Flavour of fish,rising from the action of lipoxygenases on long-chain polyunsaturated fatty acids. In marine fish these green, planty, and melony flavour notes are usually accompanied by various sea-like or iodine-like flavour notes that are provided by bromophenols that are accumulated from the environment via the