Investigation of the key flavour precursors in chicken meat
作者： Michel Aliani , Linda J. Farmer
DOI: 10.1016/S0167-4501(06)80078-6
关键词: Raw meat 、 Chicken breast 、 Chemistry 、 Flavour 、 Thiamine 、 Food science 、 Ribose 、 Natural variation
摘要: Abstract This paper reports a study on the role of natural flavour precursors in generation odour and cooked chicken meat, with reference to concentrations these muscle. Addition varying ribose, ribose-5-phosphate, cysteine thiamine IMP raw meat prior cooking caused significant changes meat. However, only ribose showed effect small additions at close this compound. In addition, breast samples higher gave significantly more ‘roasted flavour’. Time after slaughter is one source variation
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sci-hub.se 参考文章(6)
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