The Research on Improving the Protein Digestibility and Flavor of Seafood in Singapore through Fermentation Technology
Abstract
seafood. By optimizing the selection of microorganisms and fermentation conditions, the research found that the fermentation process significantly improved the protein digestibility of seafood, while releasing a rich array of amino acids and flavor compounds, thereby enhancing the
products taste and nutritional value. Additionally, the study analyzes the application potential of fermentation technology in the industrialization of seafood, showing its ability to drive the market development of healthy, high-quality seafood products. The results indicate that fermentation technology provides a practical solution for improving the digestibility and flavor of seafood.
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DOI: http://dx.doi.org/10.70711/frim.v3i5.6510
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