Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing

Autor:	Guoyuan Xiong, Luyang Xia, Xueqin Gao, Xinxiang Zong, Jun Qi, Jingmin Jia
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2020
Předmět:	fuliji red-cooked chicken taste compounds nacl faas nucleotides electronic tongue Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 18, Iss 1, Pp 344-351 (2020)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2020.1757762
Popis:	This study aimed to evaluate the taste profile of traditional Chinese Fuliji Red-cooked Chicken (FRCC) in five processing steps, consisting of raw, frying, stewing, vacuum-packaging and sterilization by measuring sodium chloride (NaCl), sugar, free amino acids (FAAs) and nucleotides, and by subjecting all the samples to an electronic tongue. Results showed that NaCl, 5ʹ-Inosine monophosphate (5ʹ-IMP), lysine (Lys), methionine (Met) and cysteine (Cys), which had relatively high contents, might be main taste compounds in FRCC. The NaCl content increased gradually from the frying to the sterilization step (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/4eef9cd0b8bf49e18648050eb8b959b6 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF Plný text ve formátu HTML
Nepřihlášeným uživatelům se plný text nezobrazuje	K zobrazení výsledku je třeba se přihlásit.