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基于代谢学,洞察在冷藏期间蒸和沸之前和之后的鱼片的挥发性物质变化

Zhenyang Liu1, Naiyong Xiao2, Lei Qin3

  • 1Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Science, 32004 Ourense, Spain; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong, Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.

Food chemistry
|August 15, 2025
PubMed
概括

蒸和沸等方法改变了冷藏的鱼片中的挥发性化合物和代谢物. 这些变化,主要是脂质和有机酸的变化,影响了风味特征,为应用提供了洞察力.

关键词:
沸的沸的地方代谢学 代谢学 代谢学潜在的代谢途径蒸汽的蒸汽蒸汽的蒸汽提拉皮亚鱼片 提拉皮亚鱼片挥发性物质是一种挥发性物质.

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