https://www.selleckchem.com/pr....oducts/Perifosine.ht
65, which proved that IMP affected the taste most. Furthermore, the total nitrogen content was 30.77 g kg , which meant protein degraded a great deal. Based on equivalent umami concentration (EUC) and its TAV, the meat tasted best at 6-8 min. The longer the steaming time, the faster the protein degradation and the more the flavor precursors. The black carp pickled products (with a weight of 20 g, with the size of 3 cm × 3 cm × 2 cm) is suggested to be steamed for 6 to 8 min. This conclusion provides a theoretical basis for its better
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