Effect of different drying methods on the taste and volatile compounds,sensory characteristics of Takifugu obscurusOA
Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot …查看全部>>
Youyou Li;Shui Jiang;Yiwen Zhu;Wenzheng Shi;Yin Zhang;Yuan Liu
College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China Department of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,ChinaDepartment of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,ChinaDepartment of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,ChinaCollege of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,ChinaKey Laboratory of Meat Processing of Sichuan,Chengdu University,Chengdu 610106,ChinaDepartment of Food Science&Technology,School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China
轻工业
Hot air dryingMicrowave vacuum dryingHot air-assisted radio frequency dryingTakifugu obscurusQuantitative descriptive analysis
《食品科学与人类健康(英文)》 2023 (1)
P.223-232,10
supported by The National Natural Science Foundation of China (32001824, 31972198, 31901813, 31901816, 32001827)Startup Fund for Youngman Research at SJTU (SFYR at SJTU)
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