Changes in the chemical properties and metabolite profiling of fish sauce prepared from underutilized large yellow croaker roes during fermentation at different temperatures

[Display omitted] •Large yellow croaker roes were used as raw materials to produce fish sauce.•The quality of fish sauce was evaluated via chemical properties.•The connection between fermentation temperature and chemical properties of fish sauce was revealed.•Metabolomics technique was used to analy...

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Veröffentlicht in:	Food research international 2024-03, Vol.179, p.114030-114030, Article 114030
Hauptverfasser:	Du, Yanyu, Zheng, Tingting, Zhong, Rongbin, Wu, Chenxin, Que, Ziyue, Yang, Qian, Shi, Feifei, Liang, Peng
Format:	Artikel
Sprache:	eng
Schlagworte:	Differential metabolism Fermentation temperature Fish roes Fish sauce
Online-Zugang:	Volltext
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