Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (<i>Penaens vannamei</i>) Head during Autolysis

Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (<i>Penaens vannamei</i>) Head during Autolysis

This study evaluated the food safety and proximate composition of shrimp head (SH). Potentially toxic elements in SH were below European Union legislation limits. SH had a high content of tasting amino acids (sweet and umami amino acids was 57%) and a high content of functional amino acids (essentia...

Full description

Bibliographic Details
Main Authors: Shujian Wu, Mouming Zhao, Shijue Gao, Yue Xu, Xiaoying Zhao, Mingyuan Liu, Xiaoling Liu
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
shrimp head
autolysis
taste
umami
endogenous proteases
Online Access:https://www.mdpi.com/2304-8158/10/5/1020

Internet

https://www.mdpi.com/2304-8158/10/5/1020

Similar Items