【摘 要】
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[Objective]To explore the change rules of antioxidant and nutritional compounds of shrimp head paste (SHP) during fermentation.[Methods]Penaeus vannamei Boone shrimp head was used as raw material,unde
【机 构】
：
College of Chemical Engineering, Qingdao University of Science & Technology,Qingdao, Shandong 266061
论文部分内容阅读
[Objective]To explore the change rules of antioxidant and nutritional compounds of shrimp head paste (SHP) during fermentation.[Methods]Penaeus vannamei Boone shrimp head was used as raw material,under 40 ℃ constant temperature fermenting for 42 days,sampling every 7 d.Changes of protein,polysaccharide,lipid,amino nitrogen nutrition and volatile base nitrogen content were determined during the fermentation,The DPPH radical scavenging ability of water,alcohol,and fat extraction components of SHP were determined respectively.
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