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- W2350453205 abstract "In order to make better use of shrimp mince,hydrolysates can be obtained from shrimp mince.With shrimp mince hydrolysates as raw materials,Maillard reaction can be carried out.This article studies the flavor chan- ges of final reaction products with different ingredients.At the temperature of 110～115℃,with the 60min reaction period,and based on the sensory evaluation of meat flavor,the optimum component proportion for Maillard reaction were determined as followings: D-(+)-xylose 3%,VitC 0.5%,L-cysteine 1.0%,VitB_1 0.5%.Under this optimum condition,the reaction product has the best and strongest meat flavor." @default.
- W2350453205 created "2016-06-24" @default.
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- W2350453205 date "2006-01-01" @default.
- W2350453205 modified "2023-09-23" @default.
- W2350453205 title "Study on the technology of flavor preparing in Maillard reaction with the hydrolysates of shrimp mince" @default.
- W2350453205 hasPublicationYear "2006" @default.
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