Effect of Thawing and Reheating Methods on Quality and Volatile Flavor of Frozen Prepared Monopterus albus

Effect of Thawing and Reheating Methods on Quality and Volatile Flavor of Frozen Prepared Monopterus albus

Our aim was to select the most suitable thawing and reheating methods for frozen prepared Monopterus albus. Four thawing methods (refrigerated, running water, microwave, and ultrasonic static water) were used to thaw frozen samples. Thawing time, moisture content, thawing loss, thiobarbituric acid r...

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Bibliographic Details
Main Author: PAN Yang, LI Han, ZHANG Ying, YANG Qian, CHEN Jiwang, LIAO E
Format: Article
Language:English
Published: China Food Publishing Company 2025-05-01
Series:Shipin Kexue
Subjects:
monopterus albus; prepared foods; thawing; reheating; electronic nose; electronic?tongue; gas chromatography-ion mobility spectrometry
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-024.pdf
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https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-10-024.pdf

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