Evaluation of a Modified pH-Shift Process to Reduce 2-Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget-Like Product
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02907.x/fullpdf
Reference23 articles.
1. Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH values;Davenport;J Food Sci,2011
2. Treatment of catfish fillets with citric acid causes reduction of 2-methylisoborneol, but not musty flavor;Forrester;J of Food Sci,2002
3. Instrumental versus sensory detection of off-flavors in farm-raised channel catfish;Grimm;Aquaculture,2004
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