Approach to evaluate the sensory quality deterioration of chicken seasoning using characteristic oxidation indicators

Sensory quality deterioration of chicken seasoning was investigated using physicochemical properties, gas chromatography-mass spectrometry (GC–MS) and descriptive sensory analysis to approach an evaluation of the chicken seasoning deterioration. It was found that both peroxide value (POV) and total...

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Detalles Bibliográficos
Autores principales: Xu, Hao-Yu, Chen, Xiao-Wei, Li, Jun, Bi, Yan-Lan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944985/
https://www.ncbi.nlm.nih.gov/pubmed/36845492
http://dx.doi.org/10.1016/j.fochx.2023.100564

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944985/
https://www.ncbi.nlm.nih.gov/pubmed/36845492
http://dx.doi.org/10.1016/j.fochx.2023.100564

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