期刊论文

Wang, Ying

英文

Foods

2304-8158

2020

9

4

513-

10.3390/foods9040513

Y.Y. (Yi Yang) did the work of conceptualization, methodology, supervision, investigation, data curation, and software; D.P. and G.Z. did the work of funding acquisition; Y.W. did the work of software; J.H. and Q.X. did the work of project administration; Y.Y. (Yi Yue) did the work of methodology; J.C. did the work of writing–original draft. All authors have read and agreed to the published version of the manuscript. This work was supported by Science Foundation of Zhejiang Province (LR18C200003), National Natural Science Foundation of China (31471681), National Key R&D Program of China (2016YFD0401502), and K.C.Wong Magna Fund in Ningbo University.

本校为其他机构

Stewed pork-hock in soy sauce (SPHSS) is a cuisine that is stewed in broth with abundant taste-active compounds. Broth plays an important role in determining the meat taste. In order to promote the comprehensive utilization of the broth we treated it by spray drying, and secondary processed it into reconstituted broth. Two new products: SPH (stewed pork-hock with reconstituted broth) and MRPH (marinated and roasted pork-hock with reconstituted broth) were processed. Their metabolome consisted of amino acids, sugars, organic acids, nucleic acids and their derivatives. PC1 and PC2 explained a to...