Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat

Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat

Stewing is a traditional processing method, commonly used for crayfish meat (Procambarus clarkii). In this study, we used a novel method called quantitative marinating (QM) to reduce industrial waste during crayfish meat processing. The taste, flavor, and aroma of crayfish meat processed by boiling...

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Bibliographic Details
Main Authors: Kelang Kang, Fan Zhang, Fuhua Fu, Jie Ouyang, Yingjuan Wei, Shuhua Lin, Cheng Jiang, Meijuan Yu, Hui Yang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-04-01
Series:Frontiers in Nutrition
Subjects:
crayfish meat
quantitative marinating
texture
flavor compounds
biogenic amine
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2025.1573987/full
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