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Effects of Different Deodorization Methods on Volatile Flavor Compounds in Chicken Liver
- Source :
- Shipin gongye ke-ji, Vol 43, Iss 13, Pp 258-266 (2022)
- Publication Year :
- 2022
- Publisher :
- The editorial department of Science and Technology of Food Industry, 2022.
-
Abstract
- To investigate the changes of flavor compounds of chicken liver by different deodorization methods, the volatile flavor compounds of raw and cooked chicken liver samples were analyzed by sensory evaluation, electronic nose and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that deodorization methods of ginger juice/alcohol immersion, β-cyclodextrin embedding and yeast fermentation could significantly reduce the odor value (P
Details
- Language :
- Chinese
- ISSN :
- 10020306
- Volume :
- 43
- Issue :
- 13
- Database :
- Directory of Open Access Journals
- Journal :
- Shipin gongye ke-ji
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.1b87d301032347e89a7743d3c1c1c2e8
- Document Type :
- article
- Full Text :
- https://doi.org/10.13386/j.issn1002-0306.2021100084