Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat

Contribution of phospholipase B to the formation of characteristic flavor in steamed sturgeon meat

Sensory analysis and untargeted lipidomics were employed to study the impact of phospholipase B (PLB) on lipid oxidation and flavor in steamed sturgeon meat, revealing the inherent relationship between lipid oxidation and flavor regulation. The research verified that PLB effectively suppresses fat o...

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Bibliographic Details
Main Authors: Zhuyu Yang, Yahui Liu, Fan Bai, Jinlin Wang, Ruichang Gao, Yuanhui Zhao, Xinxing Xu
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Steamed sturgeon meat
Antioxidant
Phospholipids
Flavor formation
Flavor regulation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524002785

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http://www.sciencedirect.com/science/article/pii/S2590157524002785

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