Characteristics of salt-fermented sauces from shrimp processing byproducts.

@article{Kim2003CharacteristicsOS,
  title={Characteristics of salt-fermented sauces from shrimp processing byproducts.},
  author={Jin-Soo Kim and Fereidoon Shahidi and Min Soo Heu},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 3},
  pages={
          784-92
        }
}
A salt-fermented sauce from shrimp processing byproducts (heads, shells, and tails) was prepared and characterized. Three types of sauces were prepared; sauce C, with 30 g of salt/100 g of byproduct (high salt); sauce E, with 30 g of salt and 0.2 g of sodium erythorbate (high salt); and sauce L, with 20 g of salt, 0.2 g of sodium erythorbate, 6 g of sorbitol, 0.5 mL of lactic acid, and 5 mL of ethanol (low salt). Sauces C and E showed higher exopeptidase activities than sauce L, whereas sauce L… CONTINUE READING
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