Journal of oleo scienceVolatile Organic CompoundsFood StorageFatty AcidsOdorantsTime Factors
Changes of Lipid Oxidation and Volatile Components in Ready-to-eat Fried Loach during Storage.
Junjie Wu, Lijun Cai, Na Lin, Haihua Wang, Huiyun Fu, Quanyou Guo, Yanhua Li
Published: 202510.5650/jos.ess25095
Abstract
This study aimed to examine the changes and correlations between fatty acids and volatile organic compounds in ready-to-eat fried loach (RTE-FL) over 10 days of storage by Schaal oven tests. The results showed that the peroxide value (POV) increased…
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