ArticleCurrent research in food science2024
Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- Near-Infrared Spectroscopy Combined with Explainable Machine Learning for Storage Time Prediction of Frozen Antarctic Krill.Foods (Basel, Switzerland) · 2025Article
- Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality ofFoods (Basel, Switzerland) · 2025Article
- Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing.Current research in food science · 2025Article
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8 authors.
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Abstract
A recycled fermented shrimp paste made by adding old shrimp paste (Antarctic krill paste that has been fermented for 28 T in a room temperature location) and fermenting it again for 28 days. To investigate the changes in their physicochemical indices: water content, volatile salt base nitrogen, malondialdehyde content, protein content and total colony count during fermentation. The flavour substances of shrimp paste samples at the 28 T were investigated by GC-IMS, and the results showed that 31 volatile components were determined. Aldehydes isoamyl alcohol and dimethyl sulphide contributed more to the flavour of Antarctic krill paste. The microbial dynamics during fermentation were detected using high-throughput sequencing. It was found that the rate of dominant flora formation accelerated with the addition of more old shrimp paste. The higher the salinity was, the higher was the species richness. The dominant bacteria genera were more diversified.
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