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Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids

This study investigated the effect of low-voltage electrostatic field on the flavor quality changes and generation pathways of refrigerated sturgeon caviar. Research has found that after storage for 3–6 weeks, the physicochemical properties of caviar in the LVEF treatment group are better than those...

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Principais autores: Xinyu Jiang, Yihuan Liu, Li Liu, Fan Bai, Jinlin Wang, He Xu, Shiyuan Dong, Xiaoming Jiang, Jihong Wu, Yuanhui Zhao, Xinxing Xu
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2024-10-01
coleção:Food Chemistry: X
Assuntos:
Caviar
Low-voltage electrostatic field technique
Preservation
Flavor
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157524005005
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