Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage.

Foods · 2024 · PMC10931260 · PMID 38472899

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a decreasing trendno p-value reported

During the storage period, all samples exhibited a decreasing trend in L * values, indicating a shift from brighter to darker hues, with higher temperatures accelerating this change.

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an increasing trendno p-value reported

In contrast, the b * values of air-fried samples at different storage temperatures displayed an increasing trend.

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