Exploration into lipid oxidation and flavour characteristics of crayfish (Procambarus clarkia) after hot water blanching pretreatment and deep frying
Hongyuan Tan, Lingwei Shen, Mingzhu Zhou, Qi Huang, Xuan Liu, Lingyun Wei, Yu Qiao
Topics & Concepts
CrayfishBlanchingFlavourProcambarus clarkiiLipid oxidationFood scienceChemistryBiologyEnvironmental scienceFisheryAntioxidantBiochemistryMeat and Animal Product QualityAquaculture Nutrition and GrowthEdible Oils Quality and Analysis