Food research international (Ottawa, Ont.)AnimalsEuphausiaceaMethylaminesFood StorageVolatile Organic Compounds
The effect of short-term storage on Antarctic krill (Euphausia superba) quality: Insights into microbial characteristics, volatile flavor compounds, trimethylamine oxide and its derivatives.
Xixi Wang, Xinyu Ma, Dong Su, Yating Zhang, Junkui Miao, Xiaofang Liu, Yuan Yu, Kailiang Leng
Published: 202510.1016/j.foodres.2025.117709
Abstract
Under suboptimal storage conditions, the conversion of trimethylamine oxide (TMAO) into undesirable metabolites seriously impairs the edible quality, safety, and market value of aquatic foods. This study aims to assess the microbiome variations relat…
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