Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis
Chunsheng Liu, Weizhi Ji, Hongzhen Jiang, Yaohua Shi, He Li, Zhifeng Gu, Shuntao Zhu
Topics & Concepts
Food scienceChemistryOysterHydrostatic pressurePolyunsaturated fatty acidRaw materialFatty acidBiochemistryBiologyFisheryOrganic chemistryPhysicsThermodynamicsMeat and Animal Product QualityMarine Bivalve and Aquaculture StudiesProtein Hydrolysis and Bioactive Peptides