鱼片冷期间挥发性化合物的动态演变,通过气色谱-离子移动性谱学和化学方法分析

Jia-Hua Yang1, Shan Cui1, Mei-Jun Sun1

  • 1College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, PR China.

Food chemistry
|November 6, 2024
PubMed
概括

冷藏的鱼片随着时间的推移而降解,在8天后变质. 特定的挥发性化合物,如trans-2-Pentenal,有助于新鲜的味道,而烯和醇在腐烂的过程中会引起异味.

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