Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor

Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor

In this study, the quality changes of grass carp during tea polyphenol-assisted curing were studied from physicochemical and flavor perspectives. The addition of tea polyphenols has a positive effect on maintaining the water content of fish as the curing time increases (p 

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Veröffentlicht in:CYTA: journal of food 2023-12, Vol.21 (1), p.302-312
Hauptverfasser: Xue, Jingqi, Jing, Lunan, Pan, Hao, Shi, Wenzheng
Format: Artikel
Sprache:eng
Schlagworte:
Carp
Ctenopharyngodon idella
Cured products
Curing
flavor
Flavors
Food science
Inosine monophosphate
Lipids
Microorganisms
Moisture content
Oxidation
physicochemical properties
Pickling
Polyphenols
Salt
Taste
Taste activity
Tea
tea polyphenols
Umami
Water content
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Beschreibung
Zusammenfassung:In this study, the quality changes of grass carp during tea polyphenol-assisted curing were studied from physicochemical and flavor perspectives. The addition of tea polyphenols has a positive effect on maintaining the water content of fish as the curing time increases (p 
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2023.2196319