2021
DOI: 10.1080/19476337.2021.1917666
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Variations of nutritional and putrescent compositions during enzymolysis of Acetes chinensis

Abstract: We assessed the changes in nutritional and putrescent components during enzymolysis of Acetes chinensis. Oligopeptide and astaxanthin both reached a maximum of 46.78 ± 1.03% and 14.71 ± 0.32 mg/kg at 6 h, respectively. The total free amino acid changed from 6.37 ± 0.08 g/ 100 g to 14.21 ± 0.17 g/100 g at 8 h. However, the volatile base nitrogen reached 143.50 ± 6.21 mg/ 100 g at 10 h. The total biogenic amine was first decreased and then increased to 6,324.00 ± 10.56 mg/kg. Moreover, the acid and peroxide valu… Show more

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“…The highest carotenoid in Acetes is astaxanthin (Fig. 1), reported as 14-40 mg/g dry weight depending on the species and size (Ung et al, 2020;Lv et al, 2021). Astaxanthin is one of the carotenoids that can provide antioxidant effects to protect the body from free radical attacks (Ekpe et al, 2018;Brotosudarmo et al, 2020) and has a preventive effect on photoaging, inhibiting the formation of wrinkles, and increases skin elasticity (Komatsu et al, 2017;Eren et al, 2018).…”
Section: Introductionmentioning
confidence: 99%
“…The highest carotenoid in Acetes is astaxanthin (Fig. 1), reported as 14-40 mg/g dry weight depending on the species and size (Ung et al, 2020;Lv et al, 2021). Astaxanthin is one of the carotenoids that can provide antioxidant effects to protect the body from free radical attacks (Ekpe et al, 2018;Brotosudarmo et al, 2020) and has a preventive effect on photoaging, inhibiting the formation of wrinkles, and increases skin elasticity (Komatsu et al, 2017;Eren et al, 2018).…”
Section: Introductionmentioning
confidence: 99%