{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T04:01:53Z","timestamp":1793332913177,"version":"4.5.0"},"reference-count":67,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2025,5,7]],"date-time":"2025-05-07T00:00:00Z","timestamp":1746576000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Seed Industry Innovation and Industrialization Project of Fujian Province","award":["2021FJSCZY01"],"award-info":[{"award-number":["2021FJSCZY01"]}]},{"name":"Seed Industry Innovation and Industrialization Project of Fujian Province","award":["FJHYF-L-2023-29"],"award-info":[{"award-number":["FJHYF-L-2023-29"]}]},{"name":"Seed Industry Innovation and Industrialization Project of Fujian Province","award":["FJHYF-L-2023-4"],"award-info":[{"award-number":["FJHYF-L-2023-4"]}]},{"name":"Special Funds Program for Promoting High-Quality Development of Marine and Fishery Industry in Fujian Province","award":["2021FJSCZY01"],"award-info":[{"award-number":["2021FJSCZY01"]}]},{"name":"Special Funds Program for Promoting High-Quality Development of Marine and Fishery Industry in Fujian Province","award":["FJHYF-L-2023-29"],"award-info":[{"award-number":["FJHYF-L-2023-29"]}]},{"name":"Special Funds Program for Promoting High-Quality Development of Marine and Fishery Industry in Fujian Province","award":["FJHYF-L-2023-4"],"award-info":[{"award-number":["FJHYF-L-2023-4"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study investigated the effect of the water content of large yellow croaker fillets on their quality characteristics after roasting. The large yellow croaker fillets were randomly divided into groups, namely, the fresh group (BMC-77), the 3% salt-cured group (BMC-70), and groups cured with 3% salt followed by hot air drying to obtain different moisture contents (BMC-65, BMC-60, and BMC-55). Then, the fillets were roasted at 220 \u00b0C for 20 min. There were four replicates for each group. Various indicators, including color, texture, thiobarbituric acid-reactive substance (TBARS) content, total volatile basic nitrogen (TVB-N) content, water distribution, volatile components, and myofibrillar proteins were determined, and a sensory evaluation was carried out. The results showed that as the water content decreased, the lightness (L*) of the roasted fillets significantly decreased (p &lt; 0.05), while the redness (a*) and yellowness (b*) increased. The hardness, shear force, TBARS, and TVB-N values all increased significantly (p &lt; 0.05). The proportion of immobile water decreased, while the proportions of tightly bound water, free water, and loosely bound water increased. The electronic nose, electronic tongue, and GC-MS analyses revealed that there were significant differences in odor, taste, and volatile components among fillets with different water contents. A comprehensive analysis of all the indicators demonstrated that the fillets with an initial water content of 65% (BMC-65) achieved the best sensory qualities after roasting in terms of taste and flavor. An appropriate reduction in the initial water content helped to improve the texture and appearance of the fillets while delaying the degradation of proteins and lipids. This study provides a theoretical foundation for optimizing the roasting process of large yellow croaker fillets. Future research could explore the synergistic effects of the roasting conditions and water content to achieve more accurate quality control.<\/jats:p>","DOI":"10.3390\/foods14091638","type":"journal-article","created":{"date-parts":[[2025,5,7]],"date-time":"2025-05-07T05:18:20Z","timestamp":1746595100000},"page":"1638","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effects of Different Water Contents on the Quality Characteristics of Roasted Large Yellow Croaker (Larimichthys crocea) Fillets"],"prefix":"10.3390","volume":"14","author":[{"given":"Shuting","family":"Huang","sequence":"first","affiliation":[{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8058-2730","authenticated-orcid":false,"given":"Shuji","family":"Liu","sequence":"additional","affiliation":[{"name":"Fisheries Research Institute of Fujian, Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ping","family":"Wen","sequence":"additional","affiliation":[{"name":"Fisheries Research Institute of Fujian, Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiangyang","family":"Lin","sequence":"additional","affiliation":[{"name":"Fisheries Research Institute of Fujian, Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoting","family":"Chen","sequence":"additional","affiliation":[{"name":"Fisheries Research Institute of Fujian, Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yongchang","family":"Su","sequence":"additional","affiliation":[{"name":"Fisheries Research Institute of Fujian, Xiamen 361013, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuping","family":"Xie","sequence":"additional","affiliation":[{"name":"Xiapu County Marine Fisheries Development Center, Ningde 355100, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8704-2486","authenticated-orcid":false,"given":"Huawei","family":"Zheng","sequence":"additional","affiliation":[{"name":"College of Geography and Oceanography, Minjiang University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yihui","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiyu","family":"Liu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Cultivation and High-Value Utilization of Marine Organisms in Fujian Province, National Research and Development Center for Marine Fish Processing (Xiamen), Xiamen 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,7]]},"reference":[{"key":"ref_1","first-page":"5","article-title":"Exploration of the current situation and development methods of China\u2019s large yellow croaker aquaculture industry","volume":"11","author":"Song","year":"2024","journal-title":"China Fish."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"710","DOI":"10.1080\/19476337.2021.1960895","article-title":"Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (\u201318 \u00b0C) storage by spiral freezing","volume":"19","author":"Chu","year":"2021","journal-title":"Cyta-J. Food"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"100277","DOI":"10.1016\/j.fochx.2022.100277","article-title":"Effect of transglutaminase concentration in curing solution on the physicochemical properties of salted large yellow croaker (Pseudosciaena crocea)","volume":"14","author":"Huang","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"444","DOI":"10.26656\/fr.2017.6(5).730","article-title":"Factors influencing the nutritional composition, quality and safety of dried fishery products","volume":"6","author":"Rasul","year":"2022","journal-title":"Food Res."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Das, P.P., Duarah, P., and Purkait, M.K. (2023). Fundamentals of food roasting process. High-Temperature Processing of Food Products, Woodhead Publishing.","DOI":"10.1016\/B978-0-12-818618-3.00005-7"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"108324","DOI":"10.1016\/j.meatsci.2020.108324","article-title":"Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb","volume":"172","author":"Liu","year":"2021","journal-title":"Meat Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"100118","DOI":"10.1016\/j.focha.2022.100118","article-title":"Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei)","volume":"1","author":"Duppeti","year":"2022","journal-title":"Food Chem. Adv."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"143781","DOI":"10.1016\/j.foodchem.2025.143781","article-title":"Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades","volume":"479","author":"Nie","year":"2025","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Yin, C., Zhang, C., Xu, Y., and Su, L. (2024). Effects of different roasting methods on the quality of roasted large yellow croaker (Larimichthys crocea). Foods, 13.","DOI":"10.3390\/foods13172772"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Kim, B.S., Oh, B.J., Lee, J.H., Yoon, Y.S., and Lee, H.I. (2020). Effects of various drying methods on physicochemical characteristics and textural features of yellow croaker (Larimichthys polyactis). Foods, 9.","DOI":"10.3390\/foods9020196"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"132881","DOI":"10.1016\/j.foodchem.2022.132881","article-title":"Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process","volume":"388","author":"Yu","year":"2022","journal-title":"Food Chem."},{"key":"ref_12","first-page":"1","article-title":"Effect of processing methods on nutritional and physico-chemical composition of fish: A review","volume":"6","author":"Abraha","year":"2018","journal-title":"MOJ Food Process. Technol."},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Liu, S., Sun, H., Ma, G., Zhang, T., Wang, L., Pei, H., Li, X., and Gao, L. (2022). Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.973677"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"390","DOI":"10.1016\/j.foodres.2017.10.063","article-title":"Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail (Thichiurus lepturus) fillets","volume":"103","author":"Tavares","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1828","DOI":"10.1080\/07373937.2019.1671449","article-title":"Effect of pretreatment on water migration and volatile components of heat pump dried tilapia fillets","volume":"38","author":"Li","year":"2019","journal-title":"Dry Technol."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Li, Y., Xia, X., and Yu, G. (2025). The Effect of frying conditions on the physical and chemical quality attributes of clearhead icefish (Protosalanx hyalocranius) during deep frying and air frying. Foods, 14.","DOI":"10.3390\/foods14060920"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"588","DOI":"10.1111\/j.1365-2621.2003.tb05715.x","article-title":"Role of moisture in Maillard browning reaction rate in intermediate moisture foods: Comparing solvent phase and matrix properties","volume":"68","author":"Sherwin","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1021\/jf60051a006","article-title":"High-frequency cooking, browning methods in microwave cooking","volume":"3","author":"Copson","year":"1955","journal-title":"J. Agric. Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"115967","DOI":"10.1016\/j.lwt.2024.115967","article-title":"Understanding changes in moisture state, wheat gluten structure and oil penetration of breaded fish nuggets during frying","volume":"198","author":"Zhai","year":"2024","journal-title":"LWT"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"114623","DOI":"10.1016\/j.lwt.2023.114623","article-title":"Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath cooking","volume":"179","author":"Lian","year":"2023","journal-title":"LWT"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Hall, H.R., Sepulveda, C.A., Garmyn, A.J., Legako, J.F., and Miller, M.F. (2019). Effects of dry heat cooking method and quality grade on the composition and objective tenderness and juiciness of beef strip loin steaks. Meat Muscle Biol., 3.","DOI":"10.22175\/mmb.10699"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"110960","DOI":"10.1016\/j.foodcont.2024.110960","article-title":"Critical factors associated with Maillard reaction products in different meats: An integrative review","volume":"168","author":"Santos","year":"2024","journal-title":"Food Control"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"1000","DOI":"10.1016\/j.foodchem.2010.05.051","article-title":"Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in nigeria","volume":"123","author":"Oluwaniyi","year":"2010","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"106484","DOI":"10.1016\/j.ultsonch.2023.106484","article-title":"Quality changes of Larimichthys crocea pretreated by ultrasonic-assisted immersion under cold storage at 4 \u00b0C","volume":"98","author":"Zhang","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"113340","DOI":"10.1016\/j.lwt.2022.113340","article-title":"The effects of five different drying methods on the quality of semi-dried takifugu obscurus fil-lets","volume":"161","author":"Zhu","year":"2022","journal-title":"LWT"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"140887","DOI":"10.1016\/j.foodchem.2024.140887","article-title":"Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds","volume":"461","author":"Jiang","year":"2024","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Li, B., Liu, S., Chen, X., Su, Y., Pan, N., Liao, D., Qiao, K., Chen, Y., and Liu, Z. (2023). Dynamic changes in the microbial composition and spoilage characteristics of refrigerated large yellow croaker (Larimichthys crocea) during storage. Foods, 12.","DOI":"10.3390\/foods12213994"},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Cui, S., Wang, B., Zhou, Z., Zhang, Y., Zhou, D., Huang, X., and Qin, L. (2024). Integrated volatolomics and lipidomics analysis reveal the characteristic flavor formation mechanism in steamed large yellow croaker (Pseudosciaena crocea). Food Biosci., 62.","DOI":"10.1016\/j.fbio.2024.105113"},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Zhang, H., Liu, S., Li, S., Chen, X., Xu, M., Su, Y., Qiao, K., Chen, X., Chen, B., and Zhong, H. (2024). The effects of four different thawing methods on quality indicators of Amphioctopus neglectus. Foods, 13.","DOI":"10.3390\/foods13081234"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"115051","DOI":"10.1016\/j.lwt.2023.115051","article-title":"Analysis of key volatile compounds and quality properties of tilapia (Oreochromis mossambicus) fillets during cold storage: Based on thermal desorption coupled with gas chromatography-mass spectrometry (TD-GC-MS)","volume":"184","author":"Cheng","year":"2023","journal-title":"LWT"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"112968","DOI":"10.1016\/j.lwt.2021.112968","article-title":"Changes in properties of nano protein particles (NPP) of fish muscle stored at 4 \u00b0C and its application in food quality assessment","volume":"155","author":"Niu","year":"2022","journal-title":"LWT"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Rui, W.Y., Ming, L.R., and Lei, W.S. (2022). Water distribution and key aroma compounds in the process of beef roasting. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.978622"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"101325","DOI":"10.1016\/j.fochx.2024.101325","article-title":"Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose","volume":"22","author":"Jiang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"114646","DOI":"10.1016\/j.lwt.2023.114646","article-title":"Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatog-raphy-ion mobility spectrometry and electronic nose","volume":"179","author":"Wu","year":"2023","journal-title":"LWT"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"111584","DOI":"10.1016\/j.foodres.2022.111584","article-title":"Evaluation of aroma characteristics in grass carp mince as affected by different washing pro-cesses using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis","volume":"158","author":"Xiao","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"140636","DOI":"10.1016\/j.foodchem.2024.140636","article-title":"Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia","volume":"460","author":"Chen","year":"2024","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.meatsci.2013.06.018","article-title":"Applying an intelligent model and sensitivity analysis to inspect mass transfer kinetics, shrinkage and crust color changes of deep-fat fried ostrich meat cubes","volume":"96","author":"Amiryousefi","year":"2014","journal-title":"Meat Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"668","DOI":"10.1016\/j.foodhyd.2018.10.056","article-title":"Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus)","volume":"89","author":"Liu","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"109696","DOI":"10.1016\/j.lwt.2020.109696","article-title":"Effect of oxidation and Maillard reaction on color deterioration of ready-to-eat shrimps during storage","volume":"131","author":"Li","year":"2020","journal-title":"LWT"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.meatsci.2015.05.021","article-title":"Physicochemical properties of foal meat as affected by cooking methods","volume":"108","author":"Lorenzo","year":"2015","journal-title":"Meat Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"249","DOI":"10.1016\/j.meatsci.2004.07.004","article-title":"Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content","volume":"69","author":"Serra","year":"2004","journal-title":"Meat Sci."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"116268","DOI":"10.1016\/j.lwt.2024.116268","article-title":"Revealing the evolution of lipid extracts from tilapia (Oreochromis mossambicus) during cold storage: Based on lipid metabolism analysis via GC-Q-MS and characterization of lipid oxidation","volume":"201","author":"Cheng","year":"2024","journal-title":"LWT"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"106229","DOI":"10.1016\/j.ultsonch.2022.106229","article-title":"Inhibitory effects of ultrasonic and rosmarinic acid on lipid oxidation and lipoxy-genase in large yellow croaker during cold storage","volume":"92","author":"Chai","year":"2023","journal-title":"Ultrason. Sonochem."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Wu, T., Wang, M., Wang, P., Tian, H., and Zhan, P. (2022). Advances in the formation and control methods of undesirable flavors in fish. Foods, 11.","DOI":"10.3390\/foods11162504"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"115942","DOI":"10.1016\/j.lwt.2024.115942","article-title":"Lipidomics reveals the effect of hot-air drying on the quality characteristics and lipid oxidation of Tai Lake whitebait (Neosalanx taihuensis Chen)","volume":"197","author":"Xu","year":"2024","journal-title":"LWT"},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1016\/j.foodcont.2011.10.029","article-title":"Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)","volume":"25","author":"Li","year":"2012","journal-title":"Food Control"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"140029","DOI":"10.1016\/j.foodchem.2024.140029","article-title":"Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing","volume":"456","author":"Chen","year":"2024","journal-title":"Food Chem."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"110614","DOI":"10.1016\/j.foodres.2021.110614","article-title":"Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1\u2013T2 relaxation study","volume":"148","author":"Song","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"115644","DOI":"10.1016\/j.lwt.2023.115644","article-title":"Improvement of water retention quality of Beijing roast duck: Analysis from protein structure perspective","volume":"193","author":"Liu","year":"2023","journal-title":"LWT"},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Sultana, K., Jayathilakan, K., and Sajeevkumar, V.A. (2022). Chemistry of animal tissues. Advances in Food Chemistry: Food Components, Processing and Preservation, Springer Nature.","DOI":"10.1007\/978-981-19-4796-4_11"},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"e70096","DOI":"10.1111\/1541-4337.70096","article-title":"How lipids, as important endogenous nutrient components, affect the quality of aquatic products: An overview of lipid peroxidation and the interaction with proteins","volume":"24","author":"Ying","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"405","DOI":"10.1016\/j.tifs.2021.02.060","article-title":"Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors","volume":"111","author":"Zhang","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"138003","DOI":"10.1016\/j.foodchem.2023.138003","article-title":"Effect of different thermal processing methods on sensory, nutritional, physicochemical and structural properties of Penaeus vannamei","volume":"438","author":"Zhang","year":"2023","journal-title":"Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"2406","DOI":"10.1007\/s11694-019-00161-0","article-title":"A feature selection strategy of E-nose data based on PCA coupled with Wilks \u039b-statistic for discrimination of vinegar samples","volume":"13","author":"Yin","year":"2019","journal-title":"J. Food Meas. Charact."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Kantono, K., Hamid, N., Chadha, D., Ma, Q., Oey, I., and Farouk, M.M. (2021). Pulsed electric field (PEF) processing of chilled and frozen-thawed lamb meat cuts: Relationships between sensory characteristics and chemical composition of meat. Foods, 10.","DOI":"10.3390\/foods10051148"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"113335","DOI":"10.1016\/j.foodres.2023.113335","article-title":"Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC\u2013MS, GC-IMS, and E-nose","volume":"173","author":"Sun","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Xu, J., Zhang, Y., Yan, F., Tang, Y., Yu, B., Chen, B., Lu, L., Yuan, L., Wu, Z., and Chen, H. (2022). Monitoring changes in the volatile compounds of tea made from summer tea leaves by GC-IMS and HS-SPME-GC-MS. Foods, 12.","DOI":"10.3390\/foods12010146"},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Shahidi, F., and Abad, A. (2019). Lipid-derived flavours and off-flavours in food. Encyclopedia of Food Chemistry, Elsevier.","DOI":"10.1016\/B978-0-08-100596-5.21666-1"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"461119","DOI":"10.1016\/j.chroma.2020.461119","article-title":"Detection of furan and five alkylfurans, including 2-Pentylfuran, in various food matrices","volume":"1622","author":"Nancy","year":"2020","journal-title":"J. Chromatogr. A"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"101113","DOI":"10.1016\/j.fochx.2023.101113","article-title":"Relationship between phospholipid molecules species and volatile compounds in grilled lambs during the heating process","volume":"21","author":"Cheng","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"107047","DOI":"10.1016\/j.ultsonch.2024.107047","article-title":"Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying","volume":"110","author":"Gao","year":"2024","journal-title":"Ultrason. Sonochem."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1016\/j.radphyschem.2014.08.010","article-title":"Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets","volume":"106","author":"Tomac","year":"2015","journal-title":"Radiat. Phys. Chem."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Xiang, C., Li, S., Liu, H., Liang, C., Fang, F., Zhang, D., and Wang, Z. (2021). Impact of chilling rate on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration. Foods, 10.","DOI":"10.3390\/foods10112792"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"101291","DOI":"10.1016\/j.fochx.2024.101291","article-title":"Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC\u2013MS and GC-IMS","volume":"22","author":"Yang","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"109638","DOI":"10.1016\/j.lwt.2020.109638","article-title":"Quality and protein degradation of golden pompano (Trachinotus blochii) fillets during four drying methods","volume":"130","author":"Zhang","year":"2020","journal-title":"LWT"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"135714","DOI":"10.1016\/j.foodchem.2023.135714","article-title":"Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation","volume":"414","author":"Gao","year":"2023","journal-title":"Food Chem."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"3589","DOI":"10.1007\/s12161-017-0926-y","article-title":"Instrumental texture parameters as freshness indicators in five farmed brazilian freshwater fish species","volume":"10","author":"Rodrigues","year":"2017","journal-title":"Food Anal. Methods"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1638\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:28:34Z","timestamp":1760030914000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/9\/1638"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,5,7]]},"references-count":67,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2025,5]]}},"alternative-id":["foods14091638"],"URL":"https:\/\/doi.org\/10.3390\/foods14091638","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,5,7]]}}}