OVERALL QUALITY AND SENSORY ACCEPTANCE OF A LYSINE-FORTIFIED FISH SAUCE

被引：23
|
作者：
SANCEDA, NG [1 ]
KURATA, T [1 ]
ARAKAWA, N [1 ]
机构：
[1] OCHANOMIZU UNIV,INST ENVIRONM SCI HUMAN LIFE,BUNKYO KU,TOKYO 112,JAPAN
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb01580.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The feasibility of making fish sauce with added lysine was studied. A difference was found in quality of the volatile compounds detected from the control and from the lysine‐added samples. High concentration of lysine did not significantly affect acceptance due to aroma but reduced acceptance of flavor and color. Addition of lysine could feasibly increase protein level of fish sauce. Sensory evaluation in terms of overall quality showed that addition of up to 2.0% lysine was quite acceptable. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：983 / 988
页数：6
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