ArticleFood chemistry: X2024
Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Mechanism of ultrasonic pre-treatment in enhancing carvacrol preservation: An integrated strategy validated by molecular dynamics simulation and application in chilled pork.Food chemistry: X · 2026Article
- Optimizing GC-IMS for Pork Volatile Fingerprinting: Effects of Incubation Conditions and Medium on Aroma Profiles.Foods (Basel, Switzerland) · 2025Article
- Metabolomic insights into the dynamic changes of volatile and non-volatile compounds inFood chemistry: X · 2025Article
- Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS).Foods (Basel, Switzerland) · 2025Article
- Thermal Modulation of Musalais Wine Characteristics: Volatile Profiles and Chemical Composition at Different Brix Levels.Foods (Basel, Switzerland) · 2025Article
- Effect of Industrial Processing on the Volatile Organic Compound Fingerprint of Dry-Cured Tuna.Foods (Basel, Switzerland) · 2025Article
- Oil frying enhances flavor and sensory quality of salted dried mackerel: a comparative study of heating methods.Frontiers in nutrition · 2025Article
- Analysis of volatile flavor compounds in Antarctic krill paste with different processing methods based on GC-IMS.Food science & nutrition · 2024Article
- Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the quality changes of dry salted mackerel during curing and drying process and the relationship between flavor substances and microorganisms. The results showed that the thiobarbituric acid reactive substances (TBARS) values increased gradually with the increase of salt concentration and treatment time. The total volatile base nitrogen (TVB-N) values and total viable counts (TVC) values showed the same trend. Under 3% condition, the TVB-N values exceeded the standard and was not suitable for consumption. A total of 61 volatile flavor substances were identified by Gas chromatography-ion mobility spectrometry (GC-IMS), among which aldehydes contributed the most.
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Registered trials
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