Effects of Red Vinasse on Physicochemical Qualities of Blue Round Scad (<i>Decapterus maruadsi</i>) During Storage, and Shelf Life Prediction

Effects of Red Vinasse on Physicochemical Qualities of Blue Round Scad (<i>Decapterus maruadsi</i>) During Storage, and Shelf Life Prediction

A fish processed with red vinasse is a type of Fujian cuisine with regional characteristics. In order to monitor the effect of red vinasse on storage quality and shelf life of blue round scad (<i>Decapterus maruadsi</i>) during storage, the changes in fat content, thiobarbituric acid rea...

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Bibliographic Details
Main Authors:	Shan Xue, Shuyi Chen, Bohu Liu, Jia Liu
Format:	Article
Language:	English
Published:	MDPI AG 2024-11-01
Series:	Foods
Subjects:	red vinasse blue round scad (<i>Decapterus maruadsi</i>) storage physicochemical quality shelf life
Online Access:	https://www.mdpi.com/2304-8158/13/22/3654
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