文献类型：期刊文献

英文题名：Effect of High-Voltage Electrostatic Field Salting on the Quality of Salt-Reduced Yi Ye Cheng Golden Pomfret

作者：Chen, Chunbei[1]; Wang, Zefu[1]; Gao, Ziliang[1]; Chen, Xiaosi[1]; Wei, Shuai[1]; Xia, Qiuyu[1]; Sun, Qinxiu[1]; Yin, Yantao[1]; Liu, Yang[1]; Liu, Shucheng[1,2]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240489032)

语种：英文

外文关键词：Fish products - Flavor compounds

外文摘要：This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (P1 were detected in the commercially available products, but all the HVEF-treated groups contained 2,3-octanedione. Lipid and protein oxidation increased with the voltage (P ? 2024, The Authors. All rights reserved.