风味
食品科学
化学
生肉
原材料
显著性差异
有机化学
数学
统计
作者
Jun Qi,Wenwen Zhang,Ying Xu,Xiaofei Xie,Guoyuan Xiong,Xinglian Xu,Guanghong Zhou,Min Ye
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-09-01
卷期号:356: 129678-129678
被引量:20
标识
DOI:10.1016/j.foodchem.2021.129678
摘要
This study investigated the effect of frozen storage periods (0, 2, 4, 6, or 8 weeks) of raw meat and stewing on the flavor of chicken broth. With the increased storage duration of frozen raw material, the contents of the free amino acids, nucleotides and mineral elements in the broth decreased significantly, especially within the first 4 weeks, and then increased significantly. Meanwhile, the volatile compounds showed the reverse trend. The results from the E-nose, E-tongue and sensory evaluation indicated a progressive difference in overall flavor profiles between the samples. The sensory scores of the meaty and fatty traits reached a maximum as raw chicken meat was stored for 4 weeks at −18 °C, which should be related to the increased contents of aldehydes and 2-pentyl furan. Overall, the limited storage duration of frozen raw meat can enhance the flavor of chicken broth.
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