Binxin Cai

Changes in Physicochemical Properties, Volatile Flavor Compounds and Microbiota in Phascolosoma esculenta Muscle During Frozen Storage at −20 °C

Phascolosoma esculenta is a valuable marine seafood, which suffers quality and flavor deterioration with the extension of frozen storage time. To reveal the degradation mechanism, physicochemical properties, microbiota, metabolites, and volatiles were investigated in P. esculenta...