Enhancing Flavor in Dried Mackerel Floss (<i>Scomberomorus niphonius</i>) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis

Enhancing Flavor in Dried Mackerel Floss (<i>Scomberomorus niphonius</i>) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis

Current marine mackerel (<i>Scomberomorus niphonius</i>) products predominantly involve low-value-added processing, while high-value-added products like fish floss remain underdeveloped. This study utilized mackerel dorsal muscle treated with flavor protease (FP), papain (PP), and neutra...

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Bibliographic Details
Main Authors: Diqian Yang, Xiaohui Li, Haowei Wu, Runyu Tang, Qiuying He, Huanhuan Dai, Weiqiang Qiu
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
mackerel
fish floss
protease
flavor
multi-omics
HS-GC-IMS
Online Access:https://www.mdpi.com/2304-8158/14/11/1864
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