Dynamic changes in postmortem quality of grass carp (Ctenopharyngodon idella) muscle: From the perspectives of muscle degradation and flavor evolution

• Hui Li,
• Na Deng,
• Yongjian Cai,
• Jing Yang,
• Fangfang Ouyang,
• Miao Liu,
• Jianhui Wang

Affiliations

Hui Li

School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China

Na Deng

School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China

Yongjian Cai

School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China

Jing Yang

School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China

Fangfang Ouyang

School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China

Miao Liu

School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China

Jianhui Wang

School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Centre of Prepared Dishes, Changsha 410114, China; Prepared Dishes Modern Industrial College, Changsha University of Science and Technology, Changsha 410114, China; Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering, Liuyang 410023, China; Corresponding author at: School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China