The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (co...

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Detalles Bibliográficos
Autores principales: Barido, Farouq Heidar, Kim, Hee Ju, Kang, Sun Moon, Jang, Aera, Pak, Jae In, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289802/
https://www.ncbi.nlm.nih.gov/pubmed/35855271
http://dx.doi.org/10.5851/kosfa.2022.e26

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9289802/
https://www.ncbi.nlm.nih.gov/pubmed/35855271
http://dx.doi.org/10.5851/kosfa.2022.e26

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