Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition

The objective of this study was to determine the sensory quality of a specific Polish traditional product made from cured and then smoked goose meat (półgęsek) in relation to its volatile compounds and chemical composition. In general, the examined samples contained 66.2% water, 12.2% fat, 17.9% pro...

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Bibliographic Details
Main Authors: Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
goose meat
volatile profile
flavor
sensory quality
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-4/pjfns-2016-0031/pjfns-2016-0031.xml?format=INT
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