以Bacillus sp. L12液化蝦頭制造蝦醤油及其食品安全接受性之研究

Study on Liquefection of Shrimp Heads by Bacillus sp. L12 for Shrimp Sauce Processing and Its Acceptability for Food Safety

陳幸臣(Hsing-Chen Chen) ； 薛毓茗(Yi-Min Hsueh) ； 羅淑華(Hsu-Hwa Lo)

《臺灣水產學會刊》 10卷2期 (1983/12) Pp. 55-63

https://doi.org/10.29822/JFST.198312.0005

摘要

Bacillus sp. L12 can be used to hydrolyze shrimp heads for shrimp sauce processing Hydrolysate of shrimp heads contained acetic acid and ilactic acid, and all essential amino acids except tryptophane. When evaluated by animal test, the hydrolysate is proved to be safe as food.. The yield of the hydrolysate was calculated. A sensory evaluation of the hydrolysate and a kind of shrimp sauce purchased fr9m market was also conducted.

並列摘要

Bacillus sp. L12 can be used to hydrolyze shrimp heads for shrimp sauce processing Hydrolysate of shrimp heads contained acetic acid and ilactic acid, and all essential amino acids except tryptophane. When evaluated by animal test, the hydrolysate is proved to be safe as food.. The yield of the hydrolysate was calculated. A sensory evaluation of the hydrolysate and a kind of shrimp sauce purchased fr9m market was also conducted.