Gas-phase ion migration spectrum analysis of the volatile flavors of large yellow croaker oil after different storage periods

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods

“…Red indicates a higher content of volatile flavor substances than the reference; blue indicates a lower content. The contents of volatile flavor substances increase or decrease in different treatment conditions ( Jin et al, 2021 , Zhao et al, 2022 ).

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Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)

“…Peroxide value was calculated according to the method described by Zhao et al . (2022). Excess water and impurities of the fish meat sample were cleaned with absorbent paper.…”

“…The level of oil degradation can be determined by AV. Acid value was measured according to the method described by Zhao et al (2022). First, 1.00 g of phenolphthalein was precisely weighed and ultrasonically dissolved in 95% ethanol.…”

“…p-Anisidine values (p-AV) p-Anisidine value was measured according to the method described by Zhao et al (2022). The fish meat sample was cleaned using absorbent paper, and the p-anisidine solution was made by dissolving 0.125 g of p-anisidine in 50 mL of glacial acetic acid.…”

“…Therefore, aquatic products have a higher risk of lipid changes due to the higher amounts of unsaturated fatty acids (UFAs) (Honold et al ., 2016; Mu et al ., 2017). Understanding fish's lipid composition is crucial to assessing how well it preserves fish (Meng et al ., 2022).…”