Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process

Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process

This study investigated the quality changes of large yellow croaker meat during the frozen storage and reheating processes at different cooking degrees (total cooked, TC: center temperature of fish meat reaches 90 ℃, medium-cooked, MC: center temperature of fish meat reaches 50 ℃, and uncooked group...

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Bibliographic Details
Main Authors: Yi XU, Yuwu BAI, Yuying ZHAO, Chao YANG, Shanggui DENG, Yuanpei GAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-03-01
Series:Shipin gongye ke-ji
Subjects:
large yellow croaker
cooked degree
frozen storage
reheating
quality change
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040459
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040459

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