Enhanced flavor strength of broth prepared from chicken following short-term frozen storage-Reference-Cited by-同舟云学术

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Enhanced flavor strength of broth prepared from chicken following short-term frozen storage

Published:2021-09 Issue: Volume:356 Page:129678
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Qi Jun,Zhang Wen-wen,Xu Ying,Xie Xiao-fei,Xiong Guo-yuan,Xu Xing-lian,Zhou Guang-hong,Ye Min

Funder

Anhui Province Department of Education

National College Students Innovation and Entrepreneurship Training Program

Anhui Science and Technology Department

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effect of thawing on frozen meat quality: A comprehensive review;Akhtar;Pakistan Journal of Food Sciences,2013

2. Perspectives on warmed-over flavor;Asghar;Food Technology,1988

3. Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage;Badr;Food Chemistry,2011

4. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles;Benjakul;Journal of the Science of Food and Agriculture,2000

5. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand;Benjakul;Food Hydrocolloids,2005

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3. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation;Comprehensive Reviews in Food Science and Food Safety;2024-07

4. Enhancing agro-biodiversity in chicken: a sensory comparison of broths from German local chicken breeds and their crossbreeds;Poultry Science;2024-06

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