Changes in Physicochemical Properties, Protein Oxidation and Free Amino Acids of Trachinotus ovatus during Curing and Air-Drying
ZHANG Jinwei, HU Xiao, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, WANG Yueqi, PAN Chuang, WAGN Di
(1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 2. College of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China; 3. Sanya Tropical Fisheries Research Institute, Sanya 572000, China; 4. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
ZHANG Jinwei, HU Xiao, CHEN Shengjun, ZHAO Yongqiang, WU Yanyan, WANG Yueqi, PAN Chuang, WAGN Di. Changes in Physicochemical Properties, Protein Oxidation and Free Amino Acids of Trachinotus ovatus during Curing and Air-Drying[J]. FOOD SCIENCE, 2022, 43(18): 272-278.