Analysis on the Influence of Meat Mincing Times on the Flavor Characteristics of Surimi Based on GC-IMS
Volatile substances of silver carp surimi prepared under different meat mincing times (1, 2, 3, 4, and 5) were determined by GC-IMS, and their TBARS values were also measured. Additionally, correlation analysis between the flavor substances and the TBARS values were conducted to elucidate the effect...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030204 |