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Authors
Han, Peng
Zhang, Hao
Fan, Zekai
Dong, Shiyuan https://orcid.org/0000-0001-7618-5783
Kang, Mingli
Zeng, Mingyong
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Funding
Funding for this research was provided by:
Shandong Provincial Natural Science Foundation (ZR2024MC184)
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Article History
Received: 15 June 2025
Accepted: 26 January 2026
First Online: 25 February 2026
Declarations
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: We declare that we do not have any commercial or associative interest that represents a conflict of interest in connection with the work submitted.
: The sensory evaluation of deep-fried breaded fish nuggets in this study has been approved by the Ethics Committee of Ocean University of Chin.
