Fermentation of abalone meat under some conditions alters certain biochemical indicators of it, this provide with useful parameters for abalone processing and storage. Proteases produced by microbes break down the protein in abalone meat into peptides and amino acids, which can be absorbed easily by human, hence abalone products are endowed with unique flavor and color. With improvement of people's living standard, abalone is favored as delicacy by more and more people. As disadvantages such as high water c...
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