Effects of thermal processing methods on the edible quality, nutrition, and metabolites of shrimp of Metapenaeus ensis

Effects of thermal processing methods on the edible quality, nutrition, and metabolites of shrimp of Metapenaeus ensis

Abstract Thermal processing significantly impacts the quality and characteristics of shrimp meat. In this study, we employed essential physicochemical composition determination, texture analysis, sensory evaluation, an electronic tongue assay, and UHPLC-Q Exactive-MS/MS metabolomics to investigate c...

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Bibliographic Details
Main Authors: Miao Xiong, Hejiang Zhou, Rui-Xue Yu, Jun-Quan Chen, Shuangping Wang, Wen Xu, Yang Tian, Ling-Yan Su
Format: Article
Language:English
Published: BMC 2025-04-01
Series:Food Production, Processing and Nutrition
Subjects:
Food quality
Metabolites
Metapenaeus ensis
Thermal processing
UHPLC-Q Exactive-MS/MS
Online Access:https://doi.org/10.1186/s43014-025-00308-1
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https://doi.org/10.1186/s43014-025-00308-1

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