Effects of Dietary Inclusion of Shrimp Paste on Growth Performance, Digestive Enzymes Activities, Antioxidant and Immunological Status and Intestinal Morphology of Hybrid Snakehead (Channa maculata ♀ × Channa argus ♂)
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DOI: 10.3389/fphys.2019.01027
Abstract: A nutritional feeding experiment was conducted to evaluate the effects of shrimp paste on feeding attractiveness, growth performance, digestive enzyme activities, immune-related genes and intestinal morphology in hybrid snakehead (Channa maculata ♀ × Channa argus… read more here.
Keywords: paste; hybrid snakehead; shrimp paste; growth performance ... See more keywords
Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11131938
Abstract: The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction… read more here.
Keywords: flavor taste; shrimp paste; taste volatile; fermentation ... See more keywords
Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi)
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DOI: 10.3390/metabo12020118
Abstract: Low-salt shrimp paste, or terasi, is an Indonesian fermented food made from planktonic shrimp mixed with a low concentration of salt. Since high daily intake of sodium is deemed unhealthy, reduction of salt content in… read more here.
Keywords: fermentation; paste; low salt; shrimp paste ... See more keywords