The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters
Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2024-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0007_the-deodorising-and-flavouring-effect-of-enzymatic-hydrolysis-and-glycation-on-boiled-pig-trotters.php |
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