Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat
To investigate the effect of various temperature (95, 65, 25, 4 ℃) and time (0, 2, 4, 6, 8 h) combinations on the quality of marinated grass carp. The research utilized grass carp meat as the subject, employing sensory evaluation, physicochemical index analysis, and gas chromatography ion mobility s...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040457 |
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