WebJul 1, 2024 · In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry... WebDec 15, 2024 · In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with …
Aroma profiles of commercial Chinese traditional fermented fish …
WebABSTRACT Three strains of Trichoderma sp. were screened for -glucosidase activity and their potential for the breakdown of isoflavone glucosides to the biologi WebDec 17, 2024 · Chouguiyu, a Chinese traditional fermented fish, is famous for its uniquely strong odor and desirable taste.However, traditional spontaneous fermentation often resulted in contamination and unstable quality of products. In this study, individual or conjunctive inoculation of two indigenous lactic acid bacteria (LAB), Lactococcus lactis … strachey rooms llp
Characterization of Volatile Compounds in a Fermented and Dried Fish …
WebFeb 3, 2024 · Bacterial diversity of the Thai traditional salt fermented fish with roasted rice bran or Pla-ra, in Thai, was investigated using classical and molecular approaches. Pla … WebAug 9, 2024 · Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors, which leads to unstable quality and limits its development and application. Therefore, the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in … WebThe aim of the present study was to identify and quantify the volatile compounds of traditional fermented freshwater fish (Suan yu) in western Hunan by GC-MS, and to evaluate their contributions to the overall aroma via calculating OAVs, and to distribute … strachey freud