The treatment was conducted spontaneously with 1.2% salt concentration, a drying temperature of 50☌ for 3 h, and fermentation at 35☌. A completely randomized experimental design study was performed using four levels of exposure time, including control (0 days), 1, 2, and 3 days. This study aimed to analyze the variations in antioxidant activity, vitamin E content, total LAB, total pathogenic bacteria, pH, and acceptability of shrimp sausage produced at different fermentation times. Shrimp is one of the marine sources with rich chitosan as bioactive compounds, antioxidants, vitamin E, and probiotic lactic acid bacteria (LAB) produced by fermentation processes. Fermented shrimp sausages are prepared spontaneously with Litopenaeus vannamei as raw material.
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