Exploration of changes in sensory, physicochemical properties and microbial metabolic activities of grass carp meat with five thermal processing treatments during refrigerated storage.

ABSTRACT: This study aimed to employed the effects of five thermal processing methods, namely steaming (SM), boiling (BO), frying (FY), roasting (RO), and vacuum sealing (SV), on the sensory, physicochemical properties, and microbial composition of grass carp meat during refrigerated storage, alongside unheated raw meat (RW) as control. The results showed that thermal treatment improved the sensory quality and shelf life of refrigerated grass carp meat, and their shelf life was RW < BOp < 0.05). The TVB-N and TBARS suggested that thermal processing could delay the fish

SUBMITTER: Zhang L 

PROVIDER: S-EPMC11324995 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature