Background Traditional thermal processes for preparing surimi-based products include
water bath heating (WB), steaming, broiling, and deep-fat frying. However, these methods …

Undesirable flavor formation in fish is a dynamic biological process, decreasing the overall
flavor quality of fish products and impeding the sale of fresh fish. This review extensively …

This study investigated the effects of different reheating methods (microwave, water boiling,
steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic …

The capacity of myofibrillar protein (MP) to adsorb fishy-odors (hexanal, nonanal, 1-octen-3-
ol) was investigated under the influences of concentration, temperature, pH, ionic strength …

Dried shrimp is one of the most widely consumed aquatic products, with a pleasant flavor
profile. The flavor profiles of shrimp samples at different process stages (raw, boiled, dried …

Sensory analysis and instrumental techniques were used to investigate the effect of thermal
processing on sturgeon meat flavor. A lexicon consisted of 26 descriptors was established …

Background In recent years, freshwater fish as a raw material for pre-processed fish
products have caught great attention. However, freshwater fish are generally considered to …

Fishy odor in aquatic products has a significant impact on the purchasing decisions of
consumers. The production of aquatic products is a complex process involving culture …

The unique flavor and aroma characteristics of huajiao were not only influenced by
cultivated varieties, maturity, but also geographic origin. This study compared the terpenoids …

Thyme (Thymus vulgaris L.) is widely used as a traditional spice in the cooking of goat meat
(mutton) due to its distinctive flavor and the ability to weaken the “goaty flavor”. To …