Study on Volatile Chemicals as Spoilage Indexes of Salmon by HS-SPME-GC-MS Technique during Non-Frozen Storage

Freshness is the most fundamental and important factor to assess raw fish quality. The purpose of our study was to determine the potential spoilage indexes of salmon during non-frozen storage by using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (G...

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Detalles Bibliográficos
Autores principales: Xuan, Guanhua, Guo, Miaorong, Lin, Hong, Sui, Jianxin, Wang, Jingxue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822355/
https://www.ncbi.nlm.nih.gov/pubmed/36615209
http://dx.doi.org/10.3390/molecules28010013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822355/
https://www.ncbi.nlm.nih.gov/pubmed/36615209
http://dx.doi.org/10.3390/molecules28010013

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