Optimization of Deodorization Process and Analysis of Fishy Aftertaste Substances in Pangasius bocourti Fillets
In order to ameliorate the fishy aftertaste and value addition of Pangasius bocourti fillets, this article used Perilla frutescens water extract for deodorization. The fishy aftertaste and color difference were used as indicators, combined with electronic nose auxiliary analysis to conduct single-fa...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-03-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070259 |