Technological Optimization of Fermented <i>Siniperca chuatsi</i> Fish Processing Focused on Formation of Garlic Clove-Structural Muscle Flakes and Flavor Profiles.

Furthermore, as the salt concentration increased from 1% to 5%, the final pH exhibited a decreasing trend, suggesting that higher salt levels facilitate pH reduction.

also in 47,180 other papers

In contrast, the springiness showed a trend of first increasing and then decreasing from D0 to D7 ( Figure 5 B).

also in 53,322 other papers

Moreover, the relative proportion of acids showed an increasing trend throughout the fermentation process.

also in 63,971 other papers