Effects of Different Marinade Conditions on Sensory Quality, Physicochemical Properties and Flavor of Sauced Grass Carp (Ctenopharyngodon idellus) Meat

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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Bibliographic Details
Main Authors: Yaqin YU, Chunming TAN, Shi NIE, Mingli TIAN, Zongcai TU, Chang JI, Lu ZHANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-03-01
Series:Shipin gongye ke-ji
Subjects:
grass carp
sauce and marinade
quality
gas chromatography-ion mobility spectrometry (gc-ims)
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040457
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