The factors influencing the flavor characteristics of frozen obscure pufferfish (Takifugu Obscurus) during storage: Ice crystals, endogenous proteolysis and oxidation
Dawei Yu, Diantao Jing, Fang Yang, Pei Gao, Qixing Jiang, Yanshun Xu, Peipei Yu, Wenshui Xia
Topics & Concepts
FlavorChemistryProteolysisFood scienceTrimethylamineIce crystalsBiochemistryEnzymeOpticsPhysicsMeat and Animal Product QualityPolyamine Metabolism and ApplicationsNeurobiology and Insect Physiology Research