Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak

In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (p < 0.05). The results showed that salt infiltration promoted the release of fishy substan...

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Detalles Bibliográficos
Autores principales: Duan, Yufeng, Liu, Ziqi, Deng, Dan, Zhang, Li, Yu, Qunli, Ma, Guoyuan, Ma, Xiaotong, Guo, Zhaobin, Chen, Cheng, He, Long
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606074/
https://www.ncbi.nlm.nih.gov/pubmed/37893771
http://dx.doi.org/10.3390/foods12203877

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606074/
https://www.ncbi.nlm.nih.gov/pubmed/37893771
http://dx.doi.org/10.3390/foods12203877

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