Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein

Volume: 373, Pages: 131453 - 131453
Published: Mar 1, 2022
Abstract
The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography-ion migration spectrometry (GC-IMS) after cooking. The results showed that dietary protein sources had no significant growth performance. Nevertheless, significantly higher richness taste was observed in animal protein group. The inosine-5'-monophosphate content in animal protein group was...
Paper Details
Title
Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein
Published Date
Mar 1, 2022
Volume
373
Pages
131453 - 131453
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