摘要: Publisher Summary A viable approach to convert seafood by-products into commercially profitable products is “seafood flavor manufacturing”, since considered a high value product and good quality flavors are in demand. The production of natural extracts from the process has been an industrial practice France Japan. As common practice, reformulated by adding other ingredients artificial for desired characteristics. Seafood being used sauces, chowders, soups, bisques, instant noodles, snacks, surimi seafood. In entreÂe, use flavored sauce critical acceptability meal. An analogy that one may not eat salad without dressing one's choice. There three basic routes making finfish shellfish processing by-products, namely, aqueous extraction, fermentation, enzymatic hydrolysis.
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