A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast-Reference-Cited by-同舟云学术

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A developed variable pressure-assisted salting process: Improving the textural, flavor, and sensory attributes in roasted duck breast

Published:2022-09 Issue: Volume:167 Page:113800
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jiao Dan,Zhang Dequan,Chen Ruixia,Yang Xiaoyue,Shi Haonan,Liu Huan,Wang Zhenyu,Lu Lianshui,Hui Teng

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Official method of analysis,2000

3. The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking;Bombrun;Meat Science,2014

4. Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods;Chen;Food Chemistry,2021

5. Effect of temperature on flavor compounds and sensory characteristics of maillard reaction products derived from mushroom hydrolysate;Chen;Molecules,2018

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2. Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats;Foods;2024-01-26

3. Effects of Ultrasound-Assisted Pulsed Vacuum Curing on Water-Holding Capacity and Flavor of Donkey Meat;2024

4. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose;Food Research International;2023-11

5. Comprehensive characterisation of taste and aroma profiles of Daokou red‐cooked chicken by GC‐IMS and GC–MS combined with chemometrics;International Journal of Food Science & Technology;2023-06-05

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