Quality characteristics and volatile profiles of giant salamander (Andrias davidianus) meat during the air frying process
Air frying at 180 °C for 10-15 min resulted in more desirable quality and flavor characteristics, providing guidance for the development of ready-to-eat giant salamander meat products.
Authors
- Linjie Xi (ORCID: https://orcid.org/0000-0002-9129-4870)
- Wengang Jin
- Wen Su (ORCID: https://orcid.org/0000-0002-2248-7361)
- Kaiqi Cheng
- Haicheng Li
- Hui Yang
- A. M. Abd El-Aty
- Yecheng Ran
- Ruichang Gao
- Zhou Yang
- Zhixin Luo
Institutions
- Jiangsu University (CN)
- Cairo University (EG)
- Comprehensive Clinical Research (US)
- Atatürk University (TR)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2026-01-16
- DOI
- https://doi.org/10.3389/fnut.2025.1649069
- Citations
- 1
- Primary Topic
- Edible Oils Quality and Analysis
- Type
- article
- Field-Weighted Citation Impact
- 22.95