Effect of Salt Addition at Different Processing Stages on the Quality and Volatile Flavor Components of Marinated Crayfish Tails
In this study, the effects of the addition of different amounts of salt (0%, 1%, 2% and 3%) at five stages of processing: raw shrimp, blanching, marination, soaking for 2 h and soaking at 4 ℃ for 24 h, on the quality and volatile flavor compounds of marinated crayfish were investigated. The results...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
China Food Publishing Company
2024-06-01
|
| Schriftenreihe: | Shipin Kexue |
| Schlagworte: | |
| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-11-007.pdf |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|