Effect of Lotus Leaf Powder on the Flavor of Dried Minced Pork Slices

The effect of addition of different levels of lotus leaf powder on the flavor of dried minced pork slices (DMPS) was studied by examining its sensory flavor attributes, flavor substances, lipid and protein oxidation levels, Maillard reaction degree, and microstructure. The results showed that additi...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	DU Mingjing, TANG Cheng, LIU Chaofeng, XIAO Ran, ZHOU Yu, CHEN Conggui
Format:	Article
Language:	English
Published:	China Food Publishing Company 2024-08-01
Subjects:	dried minced pork slices; lotus leaf powder; flavor; lipid oxidation; protein oxidation
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-016.pdf