Change Regularity of Taste and the Performance of Endogenous Proteases in Shrimp (Penaens vannamei) 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...

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Detalles Bibliográficos
Autores principales: Wu, Shujian, Zhao, Mouming, Gao, Shijue, Xu, Yue, Zhao, Xiaoying, Liu, Mingyuan, Liu, Xiaoling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151679/
https://www.ncbi.nlm.nih.gov/pubmed/34066655
http://dx.doi.org/10.3390/foods10051020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151679/
https://www.ncbi.nlm.nih.gov/pubmed/34066655
http://dx.doi.org/10.3390/foods10051020

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