Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Comparación de los cambios de sabor detectados en la carpa herbívora al ser procesada con inyección de salmuera y con salmuera a 4°C y 20°C

Han Wua College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Wenzheng Shia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaCorrespondence[email protected]
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Xichang Wanga College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Yixin Wanga College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Feng Yanga College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Shanshan Shia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Junya Liua College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

Chen Shia College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai, ChinaView further author information

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Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Comparación de los cambios de sabor detectados en la carpa herbívora al ser procesada con inyección de salmuera y con salmuera a 4°C y 20°C

Table 1. Standards of sensory assessment applied for the salted grass carp.
Tabla 1. Estándares de evaluación sensorial aplicados a la carpa herbívora salada.

Table 2. The changes of free amino acids content in grass carp muscle by different methods during salting at 4°C.
Tabla 2. Cambios detectados en el contenido de aminoácidos libres del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 3. The changes of free amino acids content in grass carp muscle by different methods during salting at 20°C.
Tabla 3. Cambios detectados en el contenido de aminoácidos libres del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 20°C.

Table 4. The changes of nucleotides content in grass carp muscle by different methods during salting at 4°C and 20°C.
Tabla 4. Cambios detectados en el contenido de nucleótidos del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 5. The changes of texture properties in grass carp muscle by different methods during salting at 4°C and 20°C.
Tabla 5. Cambios detectados en las propiedades de textura del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 6. The changes of sensory scores in grass carp muscle by different methods during salting at 4°C and 20°C.
Tabla 6. Cambios de las puntuaciones sensoriales del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

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Comparison of flavor changes of grass carp between brine injection and brining at 4°C and 20°C

Comparación de los cambios de sabor detectados en la carpa herbívora al ser procesada con inyección de salmuera y con salmuera a 4°C y 20°C

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Table 1. Standards of sensory assessment applied for the salted grass carp.Tabla 1. Estándares de evaluación sensorial aplicados a la carpa herbívora salada.

Table 2. The changes of free amino acids content in grass carp muscle by different methods during salting at 4°C.Tabla 2. Cambios detectados en el contenido de aminoácidos libres del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 3. The changes of free amino acids content in grass carp muscle by different methods during salting at 20°C.Tabla 3. Cambios detectados en el contenido de aminoácidos libres del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 20°C.

Table 4. The changes of nucleotides content in grass carp muscle by different methods during salting at 4°C and 20°C.Tabla 4. Cambios detectados en el contenido de nucleótidos del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 5. The changes of texture properties in grass carp muscle by different methods during salting at 4°C and 20°C.Tabla 5. Cambios detectados en las propiedades de textura del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 6. The changes of sensory scores in grass carp muscle by different methods during salting at 4°C and 20°C.Tabla 6. Cambios de las puntuaciones sensoriales del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

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Table 1. Standards of sensory assessment applied for the salted grass carp.
Tabla 1. Estándares de evaluación sensorial aplicados a la carpa herbívora salada.

Table 2. The changes of free amino acids content in grass carp muscle by different methods during salting at 4°C.
Tabla 2. Cambios detectados en el contenido de aminoácidos libres del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 3. The changes of free amino acids content in grass carp muscle by different methods during salting at 20°C.
Tabla 3. Cambios detectados en el contenido de aminoácidos libres del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 20°C.

Table 4. The changes of nucleotides content in grass carp muscle by different methods during salting at 4°C and 20°C.
Tabla 4. Cambios detectados en el contenido de nucleótidos del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 5. The changes of texture properties in grass carp muscle by different methods during salting at 4°C and 20°C.
Tabla 5. Cambios detectados en las propiedades de textura del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.

Table 6. The changes of sensory scores in grass carp muscle by different methods during salting at 4°C and 20°C.
Tabla 6. Cambios de las puntuaciones sensoriales del músculo de la carpa herbívora al aplicar diferentes métodos durante la salazón a 4°C y 20°C.