Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

To avoid heat, treatment induces numerous physicochemical changes under severe conditions in the tuna, cold plasma (CP), as a non-thermal technology, possess objective potential on tuna processing. The effect of cold plasma on the volatile flavor compounds of bigeye tuna (<i>Thunnus obesus<...

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Bibliographic Details
Main Authors: Weicong Pan, Soottawat Benjakul, Chiara Sanmartin, Alessandra Guidi, Xiaoguo Ying, Lukai Ma, Xudong Weng, Jin Yu, Shanggui Deng
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Fishes
Subjects:
bigeye tuna (<i>Thunnus obesus</i>)
cold plasma
E-nose
GC-IMS
PCA
volatile compounds
Online Access:https://www.mdpi.com/2410-3888/7/1/13

Internet

https://www.mdpi.com/2410-3888/7/1/13

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