Impact of Steam Processing on the Physicochemical Properties and Flavor Profile of <i>Takifugu flavidus</i>: A Comprehensive Quality Evaluation

Impact of Steam Processing on the Physicochemical Properties and Flavor Profile of <i>Takifugu flavidus</i>: A Comprehensive Quality Evaluation

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects on <i>Takifugu...

Full description

Saved in:
Bibliographic Details
Main Authors: Zhihui Liu, Xiaoting Chen, Bei Chen, Yinghong Qu, Haiyan Tang, Ruowen Wu, Kun Qiao, Yongchang Su, Nan Pan, Tingru Chen, Wenzheng Shi, Zhiyu Liu
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
<i>Takifugu flavidus</i>
steaming
quality
flavor characteristics
headspace gas chromatography-ion mobility spectrometry
Online Access:https://www.mdpi.com/2304-8158/14/9/1537
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2304-8158/14/9/1537

Similar Items