The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining-Reference-Cited by-同舟云学术

The impact of Flavourzyme on flavor, antioxidant activity, and sensory attributes of salted grass carp by brine injection and brining

Published:2021-09-14 Issue:4 Volume:102 Page:1665-1673
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Wu Han¹^ORCID,Shi Wenzheng¹,Huang Haiyuan¹,Chen Luzhu¹,Li Nian¹,Du Yufan¹,Pei Nuo¹,Sun Jie¹

Affiliation:

1. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation College of Food Science and Technology, Shanghai Ocean University Shanghai China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11506

Reference43 articles.

1. Process Control of Lightly Salted Wild and Farmed Atlantic Cod (Gadus morhua) by Brine Injection, Brining, and Freezing-A Low Field NMR Study

2. Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China

3. Flavor and Quality Characteristics of Salted and Desalted Cod (Gadus morhua) Produced by Different Salting Methods

4. Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage

5. Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage

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