Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (<i>Pleuronectiformes</i>) Seafood Condiment Preparation

Reduction and Control Technology of Harmful Dicarbonyl Compounds in Flounder (<i>Pleuronectiformes</i>) Seafood Condiment Preparation

Harmful α-dicarbonyl compounds (α-DCCs) were formed via Maillard reaction (MR) during the production of seafood condiments. The method of reducing α-DCCs could be achieved through optimizing the MR parameters. In this study, Flounder (<i>Pleuronectiformes</i>) steak was chosen as the raw...

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Bibliographic Details
Main Authors: Fazhao He, Yinggang Ge, Hui Chen, Shanyu Wang, Deqing Zhou, Mingchao Pan, Rong Cao, Guohui Sun
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
α-dicarbonyl compounds
Maillard reaction
Flounder
seafood condiment
reduction technology
Online Access:https://www.mdpi.com/2304-8158/14/10/1717
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