Development of a time–temperature indicator based on Maillard reaction for visually monitoring the freshness of mackerel
Beibei Ye, Jian Chen, Huangwei Ye, Yuting Zhang, Qing Yang, Hejun Yu, Linglin Fu, Yanbo Wang
Topics & Concepts
Maillard reactionMackerelChemistryFood scienceXyloseFourier transform infrared spectroscopyChemical engineeringFish <Actinopterygii>FermentationFisheryBiologyEngineeringAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides