{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,30]],"date-time":"2026-08-30T02:23:39Z","timestamp":1788056619033,"version":"build-2784847793"},"reference-count":36,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,11,28]],"date-time":"2024-11-28T00:00:00Z","timestamp":1732752000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2024,11,28]],"date-time":"2024-11-28T00:00:00Z","timestamp":1732752000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2019YFD090011"],"award-info":[{"award-number":["2019YFD090011"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>This study investigated the effect of different processing methods (boiling, oil boiling, and stir frying) on the flavor of hoki steak soups. The quality of different fillet broths was explored by pH, Thiobarbituric acid reactive substances (TBARS), and color. E\u2010nose, E\u2010tongue, and gas chromatography\u2010ion mobility spectrometry (GC\u2010IMS) combined with free amino acids (FAAs) were used to analyze the flavor of hoki steak soups. Key compounds were screened by relative odor activity value (ROAV). The variable influence on projection (VIP) was used to identify the differential compounds. The E\u2010nose and E\u2010tongue were able to distinguish hoki steak soups. A total of 47 volatile compounds were characterized by GC\u2010IMS. n\u2010Pentanal (M) was the key component for the difference between hoki steak soups. There were six substances with ROAV \u2265\u20091. The results showed that the hoki steak soup boiled for 2\u2009h in the stir\u2010frying group had a lower fishy odor.<\/jats:p>","DOI":"10.1002\/fsn3.4616","type":"journal-article","created":{"date-parts":[[2024,11,28]],"date-time":"2024-11-28T21:39:30Z","timestamp":1732829970000},"page":"10836-10847","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups"],"prefix":"10.1002","volume":"12","author":[{"given":"Xiaoqing","family":"Miao","sequence":"first","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing","family":"Li","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuang","family":"Li","sequence":"additional","affiliation":[{"name":"SKL of Marine Food Processing &amp; Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University  Dalian China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guodong","family":"Li","sequence":"additional","affiliation":[{"name":"Qingdao Yihexing Foods Co. 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