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Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps

This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of...

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Principais autores: Haitang Wang, Jiapeng Li, Yan Zhao, Qiang Li, Shouwei Wang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-11-01
Serier:Foods
Fag:
cooked marinated pork knuckle
odour-active compounds
taste-active compounds
evolution
insights
Online adgang:https://www.mdpi.com/2304-8158/13/22/3643
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