Preparation of enzymatic hydrolysate from crayfish shells and its application in the processing of crayfish whole balls

Objective: For enhancing the flavor characteristics and nutritional value of crayfish balls, and enriching the diversity of crayfish processed products. Methods: Determined the process of preparing the enzymatic hydrolysate from crayfish shell using compound enzymatic by single-factor and orthogonal...

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Bibliographic Details

Published in:	Shipin yu jixie
Main Authors:	YANG Qi-fu, XU Wen-si, WEI Na-qiang, XU Yan, YANG Pin-hong
Format:	Article
Language:	English
Published:	The Editorial Office of Food and Machinery 2023-06-01
Subjects:	compound enzymatic crayfish shell enzymatic hydrolysate crayfish nutrient and flavor processing application
Online Access:	http://www.ifoodmm.com/spyjxen/article/abstract/20230428