Effects of Irradiation Combined with Partial Freezing Treatment on Texture, Flavor Compounds, and Storage Quality of Fermented Stinky Sea Bass
The preservation of fermented stinky sea bass (FSSB) has always been a major challenge. In this study, four preservation methods, including partial freezing (PF), freezing (F), irradiation + partial freezing (IPF), and irradiation + freezing (IF), were employed, and their effects on the storage qual...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/1035 |
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