Effect of refrigeration and reheating on the lipid oxidation and volatile compounds in silver carp surimi gels.
Jingjing HuangTao YinShanbai XiongAmr M BakryPublished in: Journal of the science of food and agriculture (2024)
Refrigeration and reheating both contributed to lipid oxidation and the generation of volatile compounds in surimi gels, but the off-odors were mainly generated during refrigeration. This research provides a novel understanding of the formation of food odors in processing. © 2024 Society of Chemical Industry.