Research on quality changes of grass carp (Ctenopharyngodon idellus) during short‐term starvation

This study was aimed at to investigate the quality changes of grass carp during short‐term starvation. The pH, lactic acid, free amino acid, and adenosine triphosphate‐related compounds of dorsal meat, belly meat and red meat in grass carp were measured during starvation for 6 days, and the quality...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food Science & Nutrition 2020-02, Vol.8 (2), p.1150-1161
Hauptverfasser:	Yang, Wenxian, Shi, Wenzheng, Qu, Yinghong, Qin, Jiaying, Wang, Zhihe
Format:	Artikel
Sprache:	eng
Schlagworte:	Adenosine diphosphate Adenosine triphosphate adenosine triphosphate‐related compounds Amino acids Analysis Aquaculture ATP Carp Chromatography Ctenopharyngodon idella electronic tongue Electronic tongues equivalent umami concentration free amino acid Lactic acid Meat Muscle proteins Original Research pH effects Physiology Proteins Quality Starvation Sweet taste Taste Taste activity taste activity value Tilapia Umami
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!