Gao, Pei published the artcileEffects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish, Formula: C11H22O2, the main research area is Suan yu fermented fish carp texture color aroma cohesion.
Effects of three carp species on texture, color, and aroma properties of Chinese traditional fermented freshwater fish (Suan yu) were investigated. Suan yu were produced from Ctenopharyngodon idella (Grass Carp, GC), Hypophthalmichthys molitrix (Silver Carp, SC), and Cyprinus carpio (Common Carp, CC) as the control. GC displayed the highest hardness and resilience, while SC showed the lowest texture except for springiness (p < .05). GC had the greatest L* and ΔE* values but the least a* value (p < .05). Esters (7), alcs. (7), acids (9), aldehydes (8), ketones (1), hydrocarbons (4), and others (5) were identified by GC-MS in all samples. E-nose anal. showed a remarkable difference in the overall aroma profile among all samples. Sensory evaluation and PCA anal. indicated that grass carp could be used as an alternative raw material for Suan yu production, which would improve the utilization of freshwater fish. Suan yu is a type of Chinese traditional fermented freshwater fish with a unique flavor, which is popular among consumers. Such products are commonly manufactured from fresh common carp (Cyprinus carpio) with long-term anaerobic fermentation Grass carp (Ctenopharyngodon idella) and silver carp (Hypophthalmichthys molitrix) are popular among consumers as major domesticated fish in China with higher annual harvests than that of common carp, which show potential as raw materials for Suan yu production It is the first time to investigate the texture, color, and aroma of Suan yu produced from the three carp species (grass carp, silver carp, and common carp) in the same process and to evaluate their quality differences and acceptability. This will help increase the sources of raw materials for Suan yu production and improve the utilization of freshwater fish. Journal of Food Processing and Preservation published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Formula: C11H22O2.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics