Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage

Flavor formation and phospholipids degradation of crayfish meat treated by boiling combined air-frying during accelerated storage

Thermal treatment is an essential processing method in crayfish processing. This study analyzed the changes in lipids and volatile compounds in crayfish muscle subjected to three thermal processes: boiling (BO), air-frying (AF), and boiling combined air-frying (BO-AF). Aldehydes and heterocyclic com...

Full description

Saved in:
Bibliographic Details
Main Authors: Mingzhu Zhou, Dongyin Liu, Hongyuan Tan, Chao Wang, Wei Yu, Guangquan Xiong, Lan Wang, Wenjin Wu, Yu Qiao
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Crayfish
Boiling combined air-frying
Thermal treatment
Volatile compounds
Lipid oxidation
Phospholipidomics
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002536
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items