Effects of combined carnosine and ultra-high pressure on the inhibition of fishy off-odor of snakehead fillets and the possible mechanism
Liangge Sun, Jingxiu Lv, Yu Liu, Mingwu Zang, Pengpeng Li, Daoying Wang, Yongzhi Zhu, Weimin Xu
Topics & Concepts
SnakeheadOdorChemistryFood scienceTrimethylamineCarnosineLipid oxidationOrganolepticAntioxidantBiochemistryFish <Actinopterygii>FisheryBiologyOrganic chemistryBiochemical effects in animalsMeat and Animal Product QualityBee Products Chemical Analysis