Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage.

Huo, Jiancong; Yao, Hui; Li, Jiagen; Wang, Jinmei; Benjakul, Soottawat; Zhang, Bin

Comparison of physicochemical and volatile flavor properties of neon flying squid (Ommastrephes bartramii), jumbo squid (Dosidicus gigas), and Argentine shortfin squid (Illex argentinus) during chilled storage.

Huo, Jiancong; Yao, Hui; Li, Jiagen; Wang, Jinmei; Benjakul, Soottawat; Zhang, Bin.

Afiliação

Huo J; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
Yao H; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
Li J; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China.
Wang J; Rongcheng Taixiang Food Co., Ltd., Rongcheng, China.
Benjakul S; Faculty of Agro-Industry, International Center of Excellence in Seafood Science and Innovation, Prince of Songkla University, Songkhla, Thailand.
Zhang B; Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China.

Front Nutr ; 10: 1195944, 2023.

Article em En | MEDLINE | ID: mdl-37255939