Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat

Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat

This study aimed to explore the effects of different brining times on the sensory, physicochemical properties, and volatile organic compounds (VOCs) of marinated grass carp (MGC). The results showed that different brining time changed the sensory quality, color and texture. The moisture content incr...

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Bibliographic Details
Main Authors: Lu Zhang, Yaqin Yu, Qinhui Wen, Shi Nie, Yang Hu, Chunming Tan, Zongcai Tu
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Grass carp
Marinade
GC-IMS
Flavor compounds
Correlation analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524009696
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