Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels
Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off-odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry.
Authors
- Shanbai Xiong (ORCID: https://orcid.org/0000-0001-8863-0362)
- Tao Yin (ORCID: https://orcid.org/0000-0001-7797-6886)
- Jingjing Huang (ORCID: https://orcid.org/0000-0002-4963-3162)
- Qilin Huang
Institutions
- Huazhong Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-17
- DOI
- https://doi.org/10.1002/jsfa.13905
- Citations
- 8
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 2.73
Funders
- National Key Research and Development Program of China