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
Author:
Funder
Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province
Earmarked Fund for China Agriculture Research System
Publisher
Elsevier BV
Reference39 articles.
1. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2022
2. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation;Al-Dalali;Food Chemistry,2022
3. Analysis of lipid molecule profiling and conversion pathway in mandarin fish (Siniperca chuatsi) during fermentation via untargeted Lipidomics;Chen;Journal of Agricultural and Food Chemistry,2023
4. Exploring the effects of lipid oxidation and free fatty acids on the development of volatile compounds in grouper during cold storage based on multivariate analysis;Chu;Food Chemistry: X,2023
5. Investigation of the changes in the lipid profiles in hairtail (Trichiurus haumela) muscle during frozen storage using chemical and LC/MS-based lipidomics analysis;Fang;Food Chemistry,2022
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