Effects of Bloodletting and Cold Stress Treatment before Slaughter on Flavor Quality of Fresh Silver Carp Fillets

To determine the appropriate pre-slaughter treatment, the effects of four different pre-slaughter treatments: stunning (CK), tail artery bloodletting (TS), neck artery bloodletting (NS), and cold stress (CS) on the flavor quality of silver carp fillets were studied using gas chromatography-mass spec...

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Opis bibliograficzny

1. autor:	NIU Yongxin, XIONG Qing, HU Yang, LIU Ru, YIN Tao, YOU Juan, AN Yueqi, XIONG Shanbai
Format:	Artigo
Język:	Inglês
Wydane:	China Food Publishing Company 2025-03-01
Seria:	Shipin Kexue
Hasła przedmiotowe:	silver carp fillets; bloodletting treatment; cold stress; slaughter method; flavor
Dostęp online:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-002.pdf
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