Analysis of volatile compounds contributing to distinctive odour of silver carp ( <i>Hypophthalmichthys molitrix</i> ) surimi-Reference-Cited by-同舟云学术

Analysis of volatile compounds contributing to distinctive odour of silver carp ( Hypophthalmichthys molitrix ) surimi

Published:2022-10-27 Issue:12 Volume:57 Page:7774-7786
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Geng Haiyong¹^ORCID,Chen Lihua¹,Wang Shufen¹,Wu Yi¹,Gao Pei¹^ORCID,Jiang Qixing¹^ORCID,Yang Fang¹^ORCID,Xia Wenshui¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu 214122 China

Funder

China Agricultural Research System

Jiangsu Agriculture Research System

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16141

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

3. ImageGP: An easy‐to‐use data visualization web server for scientific researchers

4. Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection

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