Food chemistry
Construction of correlation networks and metabolic pathways reveals the self-gel and flavor formation mechanisms of silver carp surimi during natural fermentation based on volatile and non-volatile metabonomics.
Chunhui Wang, Shengjun Chen, Yongqiang Zhao, Yueqi Wang, Hui Huang, Chunsheng Li
Published: 202610.1016/j.foodchem.2026.147869
Abstract
Poor gel and flavor of freshwater fish surimi are not conductive to high-quality product development. In this study, fermentation was used to improve the gel and flavor of silver carp surimi, followed by mechanism clarification. The gel strength, har…
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