Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus)
文献类型： 外文期刊
作者： Qiu, Dan 1 ; Duan, Rubi 1 ; Wang, Yueqi 2 ; He, Yanfu 1 ; Li, Chuan 1 ; Shen, Xuanri 1 ; Li, Yongcheng 1 ;
作者机构： 1.Hainan Univ, Coll Food Sci & Engn, 58th Renmin Rd, Haikou 570100, Hainan, Peoples R China
2.Chinese Acad Fishery Sci, Key Lab Aquat Prod Proc, Minist Agr, Natl R&D Ctr Aquat Prod Proc,South China Sea Fish, Guangzhou 510300, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
4.Hainan Prov Engn Res Ctr Aquat Resources Efficien, 58th Renmin Rd, Haikou 570100, Hainan, Peoples R China
关键词： Semi -dried golden pompano; Flavor; Drying temperature; Volatile compounds; Flavor source
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 401 卷
页码：
收录情况： SCI
摘要：
Drying is an important process that can impart a different flavor to dried fish. The differences and sources of flavor of semi-dried golden pompano at different drying temperatures (40, 48, and 56 degrees C) were investigated, and the sensory quality, flavor substances, nonenzymatic reactions, and protein degradation were analyzed. Signif-icant flavor differences were observed among different drying temperatures (P < 0.05), with several sensory properties showing superior results in the 40
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