Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (Procambarus clarkii)

A rapid fermentation process after enzymolysis pretreatment was applied to prepare shrimp sauce using crayfish heads. The optimal fermentation process through orthogonal experiments was obtained: 35 °C, 25 % koji addition, and 5 % salt addition. During fermentation, the content of amino acid nitroge...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Bin Peng, Sijie Xu, Huimin Ma, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, Jinlin Li
Format:	Article
Language:	English
Published:	Elsevier 2025-04-01
Subjects:	Crayfish heads Shrimp sauce Enzymolysis Fermentation Quality
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157525003074