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- Pongsetkul, Jaksuma, et al. Show all 5 Authors
- Journal of food science and technology 2017 v.54 no.11 pp. 3473-3482
- Acetes; drying; enzymes; fermentation; hydrolysis; lactic acid bacteria; lipid peroxidation; lipolysis; lipolytic bacteria; pH; peptides; peroxide value; plate count; proteolysis; salting; shrimp; thiobarbituric acid-reactive substances; water activity; water content; Thailand
- ... Microbiological and chemical changes in shrimp Acetes vulgaris during production of Kapi (salted shrimp paste of Thailand) including salting, drying and fermentation were monitored. Moisture content of samples decreased rapidly after salting and drying steps. The lower water activity was found in the final product (0.694). The pH decreased within the first 10 days of fermentation and continuously ...
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