Background Fermented shrimp paste, with a history spanning a thousand years, has
garnered significant attention owing to its distinctive flavor. While high contents of biogenic …

Traditionally fermented shrimp paste has a long fermentation period and is susceptible of
external factors, which leads to unstable quality and limits its development and application …

Fermented mandarin fish have been receiving attention from consumers due to their
nutritional value and specific flavor. Microbial diversity in fermented mandarin fish has an …

Aroma compounds in three surimi samples, made from freshwater silver carp
(Hypophthalmichthys molitrix) and saltwater Pacific whiting (Merluccius productus) and …

Golden pomfret (Trachinotus ovatus) is an important farmed fish in Asia, often consumed
following salting and natural microbial fermentation. Flavor development in fermented foods …

Flavor characteristics of raw shrimp, high-salt and low-salt shrimp paste were evaluated and
compared by sensory analysis, headspace-gas chromatography-ion mobility spectrometry …

**zhou shrimp paste is a traditional Chinese fermented seafood product manufactured from
northern mauxia shrimp (Acete chinensis) and salt. The aims of this study were to detect the …

In this paper, Antarctic krill was used as the raw material. Physicochemical indexes, flora
changes and flavor substances of shrimp paste with different salt concentrations and …

The present study focused on the determination of color, flavor, taste, and volatile organic
compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E …

The objective of this study was to explore the effect of fungi on volatiles in sour meat. Here,
we investigated the microbial community composition in meat after 80 days of fermentation …