Foods· 2026Q1
Effect of Time–Temperature Modulation Combined with Residual Heating on Flavor and Texture Attributes of Steamed Perch Fish
- 0citations
- Q1SCImago
- 2026year
Short summary
Steaming perch fish using a dual-stage process (80°C → 100°C) followed by residual heating significantly improved texture and umami flavor, with higher concentrations of key aroma compounds compared to single-stage steaming.
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