草鱼
食品科学
感觉系统
挑剔
鱼
代谢活性
环境科学
化学
生物技术
生物
渔业
生物系统
神经科学
作者
Lu Zhang,Yaqin Yu,Chunming Tan,Shi Nie,Qing‐Hui Wen,Zongcai Tu
标识
DOI:10.1016/j.fochx.2024.101662
摘要
This study aimed to employed the effects of five thermal processing methods, namely steaming (SM), boiling (BO), frying (FY), roasting (RO), and vacuum sealing (SV), on the sensory, physicochemical properties, and microbial composition of grass carp meat during refrigerated storage, alongside unheated raw meat (RW) as control. The results showed that thermal treatment improved the sensory quality and shelf life of refrigerated grass carp meat, and their shelf life was RW < BO
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