Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
To clarify the characteristic odor of compounds present in duck meat, especially reheating after storage, the effect of duck breast cooked at three temperatures (90 °C, 100 °C, 105 °C) and reheating after 7 days of storage was studied. Electronic nose analysis and sensory evaluation revealed a signi...
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| Hauptverfasser: | , , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2024-03-01
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| Schriftenreihe: | Food Chemistry: X |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2590157524001299 |
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