Abstract
Nanjing cooked duck is one of the few low temperature cooked meat products in traditional Chinese featured meat products. It is famous for its delicate processing, savoury, and tender flavour. Taste compounds of Nanjing cooked duck during processing, namely free amino acids, peptides and nucleotides, were analyzed. During boiling, both free amino acids and flavour nucleotides decreased significantly. Most peptides decreased during processing and the changes of total peptides were consistent with the nucleotides. Results showed that the special processes before boiling, especially brining, produced an increased of effect on the taste compounds, which could be the reason for the savoury taste of Nanjing cooked duck.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
