Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets

Influence of Drying Techniques on the Physicochemical, Nutritional, and Morphological Properties of Bighead Carp (<i>Hypophthalmichthys nobilis</i>) Fillets

Different experiment analyses were performed to evaluate the influence of two drying techniques (oven drying and microwave drying) on the fillets of bighead carp fish (<i>Hypophthalmichthys nobilis</i>). The processed and fresh samples were subjected to the chemical analysis of (amino ac...

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Bibliographic Details
Main Authors: Kamal Alahmad, Wenshui Xia, Qixing Jiang, Yanshun Xu
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Foods
Subjects:
bighead carp (<i>Hypophthalmichthys nobilis</i>)
volatile compounds
HPLC
vitamins
DSC thermal stability
fatty acids
Online Access:https://www.mdpi.com/2304-8158/10/11/2837

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