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

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

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：

Science and Technology of Hubei Province [2021BED006]; Major Technological Innovation Projects of Hubei Province [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...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

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

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问