Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry.

Li, Wenrong; Wen, Li; Xiong, Shanbai; Xiao, Shuting; An, Yueqi

Li, Wenrong; Wen, Li; Xiong, Shanbai; Xiao, Shuting; An, Yueqi.

Afiliación

Li W; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Wen L; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Xiong S; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Ya
Xiao S; College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
An Y; Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, Hubei Province 430070, PR China; College of Fisheries, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China. Electronic

Food Chem ; 420: 135977, 2023 Sep 15.

Article en En | MEDLINE | ID: mdl-37037112

Asunto(s)

Peces; Odorantes; Animales; Temperatura; Cromatografía de Gases y Espectrometría de Masas; Olfatometría; Ácidos Grasos; Productos Pesqueros/análisis; Geles/química

Palabras clave

Chemical composition; Gelling temperature; Odor properties; Rinsing; Surimi; Surimi product

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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Peces / Odorantes Límite: Animals Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article