학술논문
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
Document Type
Article
Author
Source
In LWT 15 August 2024 206
Subject
Language
ISSN
0023-6438
Abstract
Highlights •Effects of five thermal processing methods on grass carp meat quality was revealed.•Different heat treatments impart a completely different flavor to grass carp meat.•SM and SV groups are more tender, but had a stronger fishy taste.•SV and RO groups had a more suitable fatty acid composition for human body.•FY group with a high oxidation of proteins and lipids and unfavorable to health.