Abstract
The effects of different enzymatic hydrolysis methods on the odor and taste of the Maillard reaction products of minced beef-bone protein were studied. Electronic nose and electronic tongue were applied to analyze the volatile substances and taste components. The results indicated that the Maillard reaction products (MRPs) had improved organoleptic and meaty characteristics, especially that of Pf and DE groups. Moreover, DE is the most potential treatment for producting meat flavor as it consume less energy source and improves production efficiency.
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Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
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