| Autor: |
Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu |
| Jazyk: |
angličtina |
| Rok vydání: |
2025 |
| Předmět: |
|
| Zdroj: |
Food Chemistry: X, Vol 25, Iss , Pp 102081- (2025) |
| Druh dokumentu: |
article |
| ISSN: |
2590-1575 |
| DOI: |
10.1016/j.fochx.2024.102081 |
| Popis: |
This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content increased significantly with the extension of brining time, while the salt content, protein content, thiobarbituric acid reactive substances (TBARS), and total volatile basic‑nitrogen (TVB-N) decreased (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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