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Hypoxanthine enhances the cured meat taste

We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat‐stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free ami...

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Detalles Bibliográficos
Autores principales:	Ichimura, Sayaka, Nakamura, Yukinobu, Yoshida, Yuka, Hattori, Akihito
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2016
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5298013/ https://www.ncbi.nlm.nih.gov/pubmed/27169902 http://dx.doi.org/10.1111/asj.12625

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