dc.contributor.author | Cambero, MI | |
dc.contributor.author | Jaramillo, CJ | |
dc.contributor.author | Ordonez, JA | |
dc.contributor.author | Cobos, A | |
dc.contributor.author | Pereira-Lima, CI | |
dc.contributor.author | de Fernando, GDG | |
dc.date.accessioned | 2011-01-22T10:28:19Z | |
dc.date.available | 2011-01-22T10:28:19Z | |
dc.date.issued | 1998 | |
dc.identifier.issn | 1431-4630 | |
dc.identifier.uri | http://hdl.handle.net/11154/3341 | |
dc.description.abstract | To achieve a shrimp broth with the best flavour, the whole shrimp must be cooked at 85 degrees C for 30 min in a 0.5% NaCl solution in proportions 1:2 (w:v). Quantitatively, the main components of the broth were nitrogen substances, the most abundant of these being peptides of molecular weight less than 600 Da. Levels of ATP metabolites were also determined [the more abundant compounds were inosine, guanosine 5'-monophosphate (GMP) and inosine 5'-monophosphate (IMP)], as were free sugars (glucose, fructose and ribose) and fat content. The free amino acid composition was also determined. A significant correlation (P <0.0001) between cooking temperature and different nitrogen fractions was observed. | en_US |
dc.language.iso | en | en_US |
dc.title | Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth | en_US |
dc.type | Article | en_US |
dc.identifier.idprometeo | 2853 | |
dc.source.novolpages | 206(5):311-322 | |
dc.subject.wos | Food Science & Technology | |
dc.description.index | WoS: SCI, SSCI o AHCI | |
dc.subject.keywords | shrimp broth | |
dc.subject.keywords | flavour | |
dc.subject.keywords | cooking conditions | |
dc.relation.journal | Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung A-Food Research and Technology |
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