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Characterization and split-split-plot analysis of steamed factors affecting the swimming crab (Portunus trituberculatus) flavor quality
- Source :
- Food Chemistry Advances; 20220101, Issue: Preprints
- Publication Year :
- 2022
-
Abstract
- •Consumer sensory combined instrumental analysis characterized the odor of P. trituberculatus.•Split-split plot analysis was performed on overall hedonic scores to compare steaming factors.•Besides edible parts, overall preference is mainly influenced by steaming method.•RTW-25 evokes more positive emotions for consumers than others.
Details
- Language :
- English
- ISSN :
- 2772753X
- Issue :
- Preprints
- Database :
- Supplemental Index
- Journal :
- Food Chemistry Advances
- Publication Type :
- Periodical
- Accession number :
- ejs61462087
- Full Text :
- https://doi.org/10.1016/j.focha.2022.100172