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Ingredient
Pairs well with — computed from shared flavor compounds
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“Raman spectroscopy illustrated that the protein secondary structure of dried shrimp was altered by salting pretreatment and drying conditions, and the lowest conversion degree of α-helix to β-sheet of dried shrimp was obtained at the salt concentration of 4% (w/v) and MW power of 500 W.”
salting pretreatment and microwave power → altered → protein secondary structure of dried shrimp
“Regarding the quality of dried shrimp, increasing the salt concentration and MW power increased the hardness (from 13,073.6 to 24,556.5 g), while the springiness, color parameters and astaxanthin content showed an initial decrease but a later increase trend.”
salt concentration and microwave power → increased → hardness of dried shrimp