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

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 unheat...

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Bibliographic Details
Published in:Food Chemistry: X 2024-10, Vol.23, p.101662, Article 101662
Main Authors: Zhang, Lu, Yu, Yaqin, Tan, Chunming, Nie, Shi, Wen, Qinghui, Tu, Zongcai
Format: Article
Language:English
Subjects:
Correlation analysis
Grass carp
Microbial metabolism
Refrigeration
Thermal processing
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Summary: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 
ISSN:2590-1575
2590-1575
DOI:10.1016/j.fochx.2024.101662