Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

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成果类型：

期刊论文

作者：

Pei, Yamin;Guo, Xingyue;Shu, Xionghui;Han, Yahong;Ai, Youwei;...

通讯作者：

Hou, WF

作者机构：

[Guo, Xingyue; Han, Yahong; Hou, WF; Hou, Wenfu; Ai, Youwei; Pei, Yamin; Shu, Xionghui] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Hubei, Peoples R China.

[Han, Yahong; Hou, WF; Hou, Wenfu; Ai, Youwei] Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan, Hubei, Peoples R China.

[Han, Yahong; Hou, WF; Hou, Wenfu; Ai, Youwei] Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Hubei, Peoples R China.

[Hou, WF; Hou, Wenfu; Ai, Youwei] Hubei Jingchu Specialty Food Ind Technol Res Inst, Jingzhou, Hubei, Peoples R China.

[Wang, Hongxun] Wuhan Polytech Univ, Coll Biol & Pharmaceut Engn, Wuhan, Hubei, Peoples R China.

通讯机构：

[Hou, WF ] W

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan, Hubei, Peoples R China.

Minist Educ, Key Lab Deep Proc Major Grain & Oil, Wuhan, Hubei, Peoples R China.

Hubei Key Lab Proc & Transformat Agr Prod, Wuhan, Hubei, Peoples R China.

Hubei Jingchu Specialty Food Ind Technol Res Inst, Jingzhou, Hubei, Peoples R China.

语种：

英文

关键词：

duck jerky;processing methods;Deep frying;baking;quality;gas chromatography-ion mobility chromatography (GC-IMS)

期刊：

FRONTIERS IN NUTRITION

ISSN：

2296-861X

年：

2024

卷：

页码：

1309924

DOI：

10.3389/fnut.2024.1309924

基金类别：

The author(s) declare financial support was received for the research, authorship, and/or publication of this article. This study was supported by the Science and Technology of Hubei Province (Grant No. 2021BED006) and Major Technological Innovation Projects of Hubei Province (Grant No. 2017ABA136).

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

生命科学与技术学院

摘要：

INTRODUCTION: The nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature. METHODS: The objective of this study is to examine the effects of deep-frying, pre-boilingdeep-frying, baking, and pre-boiling-baking on the quality attributes, water distribution, microstructure, and flavor characteristics of duck jerky. RESULTS AND DISCUSSION: The findings revealed that the deep-frying group had better quality attributes than t...

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Effects of deep frying and baking on the quality attributes, water distribution, and flavor characteristics of duck jerky

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