ArticleFoods (Basel, Switzerland)2021
Changes of Volatile Flavor Compounds in Large Yellow Croaker (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- High-voltage electrostatic field thawing stabilizes water immobilization and preserves ventral-skin golden appearance in frozen large yellow croaker (Food chemistry: X · 2026Article
- Effects of plasma-activated lactic acid on the physicochemical properties and volatile organic compounds of refrigerated tilapia fillets.Food chemistry: X · 2026Article
- Combination of nisin, lysozyme, and tea polyphenols altered the bacterial communities and flavor profiles of sturgeon caviar during cold storage.Food chemistry: X · 2025Article
- Role of lingonberry press cake in producing stable herring protein isolates via pH-shift processing: A dose response study.Food chemistry: X · 2024Article
- Bactericidal Effects and Quality Impact of Peroxyacetic Acid and Sodium Hypochlorite on Chicken Carcasses.Foods (Basel, Switzerland) · 2024Article
- Color, pH, microbiological, and sensory quality of crickets (Food science & nutrition · 2023Article
- Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets.Foods (Basel, Switzerland) · 2023Article
- Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds.Foods (Basel, Switzerland) · 2022Article
- The Influence of Hypothermia Hibernation Combined with COFoods (Basel, Switzerland) · 2022Article
- Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods.Current research in food science · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The large yellow croaker is one of the most economically important fish in Zhoushan, Zhejiang Province, and is well known for its high protein and fat contents, fresh and tender meat, and soft taste. However, the mechanisms involved in its flavor changes during storage have yet to be revealed, although lipid oxidation has been considered to be one important process in determining such changes. Thus, to explore the changes in the flavor of large yellow croaker fish meat during different storage periods, the main physical and chemical characteristics of the fish meat, including the acid value, peroxide value,
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