the National Natural Science Foundation of China [32072251, 32372371]; National Natural Science Foundation of China [2022NK2038]; Key Research and Development Program of Hunan Province
机构署名：
本校为第一且通讯机构
院系归属：
化学与生物工程学院
摘要：
This study investigated the effects of silver carp muscle hydrolysate (SCMH) on volatile odor characteristics in frozen dough (FD) and its derived products using electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. Results demonstrated that steamed bread (SB) prepared from SCMH-incorporated FD after six freeze-thaw cycles exhibited significantly improved specific volume, textural properties, and gas-cell structure compared to controls (p
