Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced water

Effect of the removal of digestive enzymes and different COS-polyphenol conjugates on the quality of Harpiosquillid mantis shrimp stored in iced water

Harpiosquillid mantis shrimp (HMS) undergoes textural softening caused by trypsin in digestive tract within 2–3 days of iced storage. Chitooligosaccharide (COS) and various COS-polyphenol conjugates containing gallic acid (GAL), caffeic acid (CAF), ferulic acid (FER), catechin (CAT) and epigallocate...

Full description

Saved in:
Bibliographic Details
Main Authors: Mallikarjun Chanchi Prashanthkumar, Xinru Fan, Qiancheng Zhao, Jirakrit Saetang, Yadong Zhao, Bin Zhang, Soottawat Benjakul
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Harpiosquillid mantis shrimp
Trypsin inhibition
Texture softening
Chitooligosaccharides-polyphenol conjugates
COS-Catechin
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004110
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525004110

Similar Items