Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (<i>Procambarus clarkii</i>).

Food Chem X · 2025 · PMC12063136 · PMID 40351495

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a decreasing trendno p-value reported

The content of MUFA in shrimp sauce was between 19.03 % and 28.54 %, which showed a decreasing trend during fermentation.

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showed a trendno p-value reported

The content of oleic acid in MUFA was the highest (13.13 % to 20.55 %), which showed a trend of first increasing and then decreasing during fermentation.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (&lt;i&gt;Procambarus clarkii&lt;/i&gt;).

The sentences

Enzymolysis pretreatment followed by fermentation is a novel method to prepare shrimp sauce with high quality from by-products in crayfish (<i>Procambarus clarkii</i>).