Effect of Cooking Methods on the Quality Characteristics of Larger Yellow Croaker

Effect of Cooking Methods on the Quality Characteristics of Larger Yellow Croaker

In order to explore the influence of traditional cooking methods on the quality of large yellow croaker, fresh large yellow croaker served as the research material. Various analytical techniques, including sensory evaluation, texture analysis, total volatile basic nitrogen measurement, electronic no...

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Bibliographic Details
Main Authors: Yuhe MA, Yongqiang ZHAO, Xianglan HUANG, Jiahui SONG, Linfan SHI, Wuyin WENG, Zhiyu LIU, Shuji LIU, Zhongyang REN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-06-01
Series:Shipin gongye ke-ji
Subjects:
large yellow croaker
cooking method
sensory quality
texture
flavor compounds
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060311
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060311

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