Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat

Stewing is a traditional processing method, commonly used for crayfish meat (Procambarus clarkii). In this study, we used a novel method called quantitative marinating (QM) to reduce industrial waste during crayfish meat processing. The taste, flavor, and aroma of crayfish meat processed by boiling...

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Autori principali:	Kelang Kang, Fan Zhang, Fuhua Fu, Jie Ouyang, Yingjuan Wei, Shuhua Lin, Cheng Jiang, Meijuan Yu, Hui Yang
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Frontiers Media S.A. 2025-04-01
Serie:	Frontiers in Nutrition
Soggetti:	crayfish meat quantitative marinating texture flavor compounds biogenic amine
Accesso online:	https://www.frontiersin.org/articles/10.3389/fnut.2025.1573987/full
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