Effect of postmortem aging time on flavor profile of stewed pork rib broth
The objective of this study was to investigate changes in flavor components in broth prepared by pork ribs that were aged for 1 d, 3 d, and 7 d. The contents of free amino acids (FAAs), nucleic acid-related compounds, organic acids, and volatile compounds in broth were measured. The overall taste an...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2018.1479859 |