Production and Evaluation of Mexican-Style Chorizo Sausage Using Invasive Silver Carp (Hypophthalmichthys molitrix) Meat

Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures

“…Processing of fish products that could ensure high storability, as well as good flavour and taste while retaining nutrients, would provide a way to improve silver carp sales and deliver economic benefits. Thus, numerous studies have focused on processing techniques for silver carp (Xu et al ., 2018b; Trindade et al ., 2019). Among them, the fermentation of silver carp by inoculating with a starter culture of microbes has attracted significant interest due to the reduction in processing time, extension of shelf life and enrichment of flavour (Kasankala et al ., 2012; Xu et al ., 2018a).…”