Wuhan, Hubei
Wuhan, 430070
China
Huazhong Agricultural University
Anthocyanin, Myofibrillar protein, Cross-linking, Intelligent packaging, Freshness monitoring
Grass carp hemoglobin, Rosmarinic acid, kaempferol, Antioxidant activity, Molecular Dynamic Simulations, Interaction mechanism
surimi, surimi products, volatile aroma compounds, freshwater fish, seawater fish, aroma fingerprint
Surimi, Surimi product, chemical composition, Gelling temperature, Rinsing, Odor properties
Keywords: Marination, Nano fishbone (NFB), Snakehead fish, ultrasound, Vacuum.
fish scales, gelatin, Microbial transglutaminase
Prefabricated grass carp, Garlic clove-like meat, Muscle fibers, Texture, Proteomic
Quadratic rotation orthogonal, High intensity ultrasound, synergistic effect, Water holding capacity, Contact angle
surimi gels, warmed-over flavor, perilla juice, ginger juice, odor characteristics, reduction
noodle-shaped surimi gels, quality deterioration, setting temperatures, Protein conformation, rheological properties
grass carp, SAFE-GC-MS, Volatile compounds, lipidomics, lipid oxidation, cold storage
Roasted fish, Polycyclic aromatic hydrocarbons, sensomics, Flavor precursors, Synergistic regulation, Machine learning
Frying, pretreatment, Pacific white shrimp, advanced glycation end products, lipid oxidation, Maillard reaction
dual-proteins, extrudates, physicochemical characteristics, flavor properties
Surimi products, Warmed-over flavor, package and heating methods, Gel strength, odor release
Keywords: Cross-linking, Nano fishbone (NFB), Pickering emulsion, Snakehead fish slices, Transglutaminase (TGase).
Freezing, ice crystals, Gill side flesh, Collar flesh, structure
Grass carp fillets, Cold storage, Intensified fishy odor, Enzymatic oxidation, Kinetic analysis, Formation mechanism.
Grass carp fillets, Ozonated water, microbial succession, SSOs, Shelf-life prediction model
Surimi gels, Cross-linking, Dynamic digestion, antioxidant activities, Antioxidant peptides
lily powders, Surimi gels, Textural properties, Saltiness perception, Oral processing
