Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets

Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (<i>Larimichthys crocea</i>) Fillets

This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% sa...

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Bibliographic Details
Main Authors: Shuting Huang, Shuji Liu, Ping Wen, Xiangyang Lin, Xiaoting Chen, Yongchang Su, Yuping Xie, Huawei Zheng, Yihui Chen, Zhiyu Liu
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
large yellow croaker
water content
roasting
quality characteristics
flavor profile
Online Access:https://www.mdpi.com/2304-8158/14/9/1638
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