Effects of Irradiation Combined with Partial Freezing Treatment on Texture, Flavor Compounds, and Storage Quality of Fermented Stinky Sea Bass.

Foods · 2025 · PMC11941863 · PMID 40232058

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showed a trendno p-value reported

After irradiation, the fish samples showed a trend of increasing cooking loss, but the difference was not significant ( p > 0.05).

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a decreasing trendno p-value reported

an increasing trendno p-value reported

Meanwhile, the TVB-N, peroxide value, pH, and cooking loss showed an increasing trend, while the hardness, springiness, and chewiness showed a decreasing trend, following FSSB vacuum packaging during the 30-day preservation period.

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