Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

Chilled chicken has become the mainstream of chicken consumption. In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken, pH, adenosine triphosphate (ATP) degradation, flavor nucleosides, free amino acids and water-soluble low molecular weight peptides were...

Full description

Saved in:
Bibliographic Details
Main Authors: Na Xu, Xianming Zeng, Lingyun Li, Xinyue Zhang, Peng Wang, Minyi Han, Xinglian Xu
Format: Article
Language:English
Published: Tsinghua University Press 2023-01-01
Series:Food Science and Human Wellness
Subjects:
Chicken
Post-mortem
Flavor precursors
Low molecular weight peptides (LMWPs)
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022001112
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2213453022001112

Similar Items