Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish-Reference-Cited by-同舟云学术

Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish

Published:2023-02 Issue: Volume:402 Page:134325
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Hongyue,Wang Yang,Zhang Jiaxin,Li Xuepeng,Wang Jinxiang,Yi Shumin,Zhu Wenhui,Xu Yongxia,Li Jianrong

Funder

National Key Research and Development Program of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Particulate metmyoglobin reducing activity and its relationship with meat color;Bekhit;Journal of Agricultural and Food Chemistry,2003

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