Degradation of Shrimp Proteins during Fermentation with Lactic Acid Bacteria and Dynamic Changes in Their in Vitro Antioxidant Activity
This study aimed to investigate the degradation of myofibrillar protein (MP) and sarcoplasmic protein (SP) during the fermentation of shrimp meat with Enterococcus lactis as well as the changes in antioxidant activity of the degradation products (peptides). The findings revealed that for both protei...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-11-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-22-008.pdf |
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