Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock

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...

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Detalles Bibliográficos
Autores principales: Yang, Yi, Pan, Daodong, Wang, Ying, He, Jun, Yue, Yi, Xia, Qiang, Zhou, Guanghong, Cao, Jinxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230635/
https://www.ncbi.nlm.nih.gov/pubmed/32326064
http://dx.doi.org/10.3390/foods9040513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230635/
https://www.ncbi.nlm.nih.gov/pubmed/32326064
http://dx.doi.org/10.3390/foods9040513

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