Drying methods affected the fatty acids oxidation and bacterial community of traditional dry-cured ducks during processing and its relation with the aroma formation
The formation of volatile compounds in dry-cured ducks produced by hot and cold air circular drying (HCAD), hot air drying (HAD), and traditional sun drying (TSD) were analyzed by E-nose and GC-MS. The HCAD exhibited higher alcohols, aldehydes, esters, and furans than that of the other two. Six, fiv...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579125003499 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|