Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying-Reference-Cited by-同舟云学术

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Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Published:2022-03 Issue: Volume:372 Page:131260
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Luo Xiaoying,Xiao Shuting,Ruan Qiufeng,Gao Qin,An Yueqi,Hu Yang,Xiong Shanbai

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

National Key Research and Development Program of China Stem Cell and Translational Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

2. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (cops) in latissimus dorsi muscle of iberian pigs;Broncano;Meat Science,2009

3. Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams;Dang;LWT-Food Science and Technology,2015

4. Corticosterone alters meat quality by changing pre-and postslaughter muscle metabolism;Gao;Poultry science,2008

5. Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction;Ganeko;Journal of food science,2008

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1. Integrated GC-MS and proteomics reveal the changes and correlations between flavor compounds and the proteome in surimi gels treated with high-temperature sterilization;Food Bioscience;2024-12

2. Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying;Ultrasonics Sonochemistry;2024-11

3. Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment;Food Chemistry;2024-11

4. Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA;Food Chemistry;2024-11

5. Preparation and characterization of calcium-binding starch and its application in microwaveable pre-fried foods;Food Hydrocolloids;2024-11

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