Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
Qixing Jiang, Haifeng Zhang, Pei Gao, Fang Yang, Dongxing Yu, Dongxing Yu, Wenshui Xia, Dawei Yu, Dawei Yu
Topics & Concepts
FlavorRoastingChemistryUmamiFood scienceCatfishSteamingTasteMonosodium glutamateIctalurusOrganic chemistryFish <Actinopterygii>BiologyFisheryPhysical chemistryMeat and Animal Product QualityAquaculture Nutrition and GrowthBiochemical Analysis and Sensing Techniques