Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigerated Paralichthys olivaceus fillets

The combined effects of cinnamaldehyde (CA) and ultrahigh pressure (UP) treatment on the flavor of olive flounder (Paralichthys olivaceus) fillets during storage at 4 °C for 20 days were investigated. Changes in total viable count, trimethylamine, ATP-related compounds, free amino acids, TCA-soluble...

Descripción completa

Detalles Bibliográficos
Autores principales: Xu, Yongxia, Yin, Yiming, Zhao, Honglei, Li, Qiuying, Yi, Shumin, Li, Xuepeng, Li, Jianrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051048/
https://www.ncbi.nlm.nih.gov/pubmed/35497606
http://dx.doi.org/10.1039/d0ra01020k

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9051048/
https://www.ncbi.nlm.nih.gov/pubmed/35497606
http://dx.doi.org/10.1039/d0ra01020k

Ejemplares similares