Comprehensive analysis and comparison of the flavor of traditional fermented shrimp paste produced from trash shrimp

被引：0
|
作者：
Wu, Shuai [1 ]
Yang, Xihong [1 ,2 ]
Xie, Wancui [1 ,3 ]
Ji, Hongwu [1 ]
Liu, Shucheng [1 ]
机构：
[1] Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang,524088, China
[2] College of Chemistry and Molecular Engineering, Qingdao University of Science and Technology, Qingdao,266042, China
[3] College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao,266042, China
来源：
Shipin Kexue/Food Science | 2016年 / 37卷 / 02期
关键词：
Amino acids;
D O I：
10.7506/spkx1002-6630-201602021
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：121 / 127
相关论文
共 50 条
  • [1] Novel fibrinolytic enzyme in fermented shrimp paste, a traditional Asian fermented seasoning
    Wong, AHK
    Mine, Y
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (04) : 980 - 986
  • [2] Characteristics of Indonesian traditional fermented seafood paste (terasi) made from shrimp and anchovy
    Surya R.
    Nugroho D.
    Kamal N.
    Petsong K.
    [J]. Journal of Ethnic Foods, 11 (1)
  • [3] Microbiological safety and microbiota of Kapi, Thai traditional fermented shrimp paste, from different sources
    Nakamura, Ayaka
    Kondo, Anrin
    Takahashi, Hajime
    Keeratipibul, Suwimon
    Kuda, Takashi
    Kimura, Bon
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 154
  • [4] Chemical quality assessment of traditional salt-fermented shrimp paste from Northern Mindanao, Philippines
    Pilapil, Anna R.
    Neyrinck, Ellen
    Deloof, Daphne
    Bekaert, Karen
    Robbens, Johan
    Raes, Katleen
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2016, 96 (03) : 933 - 938
  • [5] Lentibacillus panjinensissp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood
    Li, Kexin
    Sang, Xue
    Zhu, Yaolei
    Zhang, Gongliang
    Bi, Jingran
    Hao, Hongshun
    Hou, Hongman
    Qian, Fang
    [J]. CURRENT MICROBIOLOGY, 2020, 77 (09) : 1997 - 2001
  • [6] Effects of 'bask in sunlight and dewed at night' on the formation of fermented flavor in shrimp paste after maturation
    Gao, Ruichang
    Xue, Jiani
    Shi, Tong
    Li, Ying
    Yuan, Li
    [J]. FOOD CHEMISTRY, 2024, 452
  • [7] Variation in shrimp tropomyosin allergenicity during the production of Terasi, an Indonesian fermented shrimp paste
    Amalia, Ulfah
    Shimizu, Yutaka
    Saeki, Hiroki
    [J]. FOOD CHEMISTRY, 2023, 398
  • [8] Terasi, exploring the Indonesian ethnic fermented shrimp paste
    Herlina V.T.
    Setiarto R.H.B.
    [J]. Journal of Ethnic Foods, 11 (1)
  • [9] Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood
    Kexin Li
    Xue Sang
    Yaolei Zhu
    Gongliang Zhang
    Jingran Bi
    Hongshun Hao
    Hongman Hou
    Fang Qian
    [J]. Current Microbiology, 2020, 77 : 1997 - 2001
  • [10] The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions
    Lu, Kuan
    Liu, Lin
    Xu, Zhiying
    Xie, Wancui
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 171
12345