Foods· 2026Q1
Effect of Antioxidant-Rich Diets, Rearing, Harvesting, and Processing Conditions on Off-Odor Volatile Formation, Lipid Content, Fatty Acid Profile, and Antioxidant Activity in Yellow Perch (Perca flavescens)
- 0citations
- Q1SCImago
- 2026year
Short summary
Feeding yellow perch diets rich in plant-based antioxidants (camu camu, wheat flour) significantly reduced off-odor volatile compounds by up to 40% compared to commercial diets, especially after refrigerated storage or baking, while also improving fillet antioxidant activity.
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