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Effects of Co-Fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i> on Volatile Flavor Compounds and Texture Properties of Duck Meat

This study investigated the changes in flavor and texture of duck meat during co-fermentation with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus plantarum</i>. Characteristic flavor compounds of duck meat, including hexanal, nonanal, octanal, (E)-2-octenal, and 1-octen-3-ol, were detected. Wi...

Cur síos iomlán

Sábháilte in:
Príomhchruthaitheoirí: Sijia Chen, Lei Dong, Jia Guo, Runmei Zhang, Jun Cai
Formáid: Artigo
Teanga:Inglês
Foilsithe / Cruthaithe: MDPI AG 2026-08-01
Sraith:Fermentation
Ábhair:
duck meat
fermentation
<i>Saccharomyces cerevisiae</i>
<i>Lactobacillus plantarum</i>
flavor
myofibrillar protein
Rochtain ar líne:https://www.mdpi.com/2311-5637/12/8/374
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