Effect of bromelin on protein hydrolysis in production of green mussel sauce
1991
Pranisa Chuapoehuk (Kasetsart Univ., Bangkok (Thailand). Faculty of Fisheries. Dept. of Fishery Products)
Minced green mussel meat was hydrolysed using bromelin at the concentrations of 0, 0.1, 0.3, 0.5 and 0.7 %. 0.3 % bromelin yielded the highest soluble nitrogen in the hydrolysates. The proximate composition, especially protein of the green mussel sauce and commercial oyster sauce, as well as preference scores were different. The preference scores of stired fried chinese water crest with the prepared green mussel sauce were higher than the sample with the commercial oyster sauce (P
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