Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Grass carp is the most important freshwater fish in China, and salting is the main processing method. This study investigated the effect of brine injection on flavor of grass carp muscle compared with brining at low temperature (4°C) and room temperature (20°C) respectively. Salt content, free amino...

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Bibliographic Details
Main Authors: Han Wu, Wenzheng Shi, Xichang Wang, Yixin Wang, Feng Yang, Shanshan Shi, Junya Liu, Chen Shi
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:CyTA - Journal of Food
Subjects:
brine injection
brining
salt content
free amino acids
nucleotides
Online Access:http://dx.doi.org/10.1080/19476337.2020.1800825

Internet

http://dx.doi.org/10.1080/19476337.2020.1800825

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