Effects of High Hydrostatic Pressure and Storage Temperature on Fatty Acids and Non-Volatile Taste Active Compounds in Red Claw Crayfish (Cherax quadricarinatus)

The effects of high hydrostatic pressure (treated with 200, 400 and 600 MPa) and storage temperatures (4 °C and −20 °C) on the fatty acids and flavor compounds of red claw crayfish were studied. HHP decreased the PUFA, GMP, IMP and AMP, citric and lactic acids, and PO(4)(3−) contents, but the FAA, C...

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Detalles Bibliográficos
Autores principales: Liu, Chunsheng, Li, Meng, Wang, Yuanyuan, Yang, Yi, Wang, Aimin, Gu, Zhifeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415793/
https://www.ncbi.nlm.nih.gov/pubmed/36014342
http://dx.doi.org/10.3390/molecules27165098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9415793/
https://www.ncbi.nlm.nih.gov/pubmed/36014342
http://dx.doi.org/10.3390/molecules27165098

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