Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup
Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C h...
| Main Authors: | , , , , , , , |
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| Format: | Journal Article |
| Published: |
Springer (India) Private Ltd.
2013
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| Online Access: | http://hdl.handle.net/20.500.11937/21221 |