Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)-Reference-Cited by-同舟云学术

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Insight into the evolution of aroma compounds during thermal processing of surimi gel from silver carp (Hypophthalmichthys molitrix)

Published:2022-04 Issue: Volume:374 Page:131762
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

An Yueqi,Wen Li,Li Wenrong,Zhang Xuezhen,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

Reference34 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. Characterization of the key aroma compounds in cooked grey mullet (Mugil cephalus) by application of aroma extract dilution analysis;Cayhan;Journal of Agricultural and Food Chemistry,2011

3. Solvent assisted flavour evaporation – a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices;Engel;European Food Research and Technology,1999

4. Effects of bromelain tenderisation on myofibrillar proteins, texture and flavour of fish balls prepared from golden pomfret;Feng;Food and Bioprocess Technology,2017

5. A simple method for the isolation and purification of total lipides from animal tissues;Folch;Journal of Biological Chemistry,1957

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1. Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics;Food Chemistry;2024-12

2. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

3. Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice;Talanta;2024-10

4. Influence of thermal processing on sensory profile of crayfish meat;International Journal of Gastronomy and Food Science;2024-09

5. Yeast extracts weakened warmed‐over flavor in surimi gels made from silver carp due to the masking effect by high concentrations of pyrazines and esters;Journal of Food Science;2024-08-13

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