Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Casassius auratus) soup

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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...

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Bibliographic Details
Main Authors:	Zhang, J., Yao, Y., Ye, X., Fang, Zhongxiang, Chen, J., Wu, D., Liu, D., Hu, Y.
Format:	Journal Article
Published:	Springer (India) Private Ltd. 2013
Online Access:	http://hdl.handle.net/20.500.11937/21221

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