期刊论文

Shuang Li<&wdkj&>Xianghong Li

英文

Journal of Food Composition and Analysis

0889-1575

2025

107804

10.1016/j.jfca.2025.107804

CRediT authorship contribution statement Yongle Liu: Project administration, Conceptualization. Shuang Li: Writing – review & editing, Supervision. Bin He: Investigation. Faxiang Wang: Formal analysis. Xianghong Li: Writing – review & editing, acquisition, Conceptualization. Jiayi Liu: Writing – original draft, Investigation. Xinyi Yan: Investigation.

本校为第一且通讯机构

This study investigated the synergistic effects of trehalose incorporation, precooking methods (steaming and frying) and reheating on optimizing the textural and flavor profiles of frozen precooked Chinese shrimp ( Fenneropenaeus chinensis ) products. Incorporating trehalose soaking before precooking treatments imparted the shrimp attractive red-yellow coloration while achieved notable reductions in cooking loss (steamed: 22.87%→17.31%; fried: 32.57%→25.58%) and freeze-thaw loss (steamed: 5.92%→2.29%; fried: 2.68%→1.07%). Steaming pretreatm...