The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters

The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters

Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig...

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Bibliographic Details
Main Authors: Dan Qin, Bulei Sheng, Shaohong Xu, Qingyuan Ma, Zifan Xu, Min Liu, Di Zhao
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2024-12-01
Series:Czech Journal of Food Sciences
Subjects:
volatiles
off-flavour
bromelain
papain
electronic nose
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0007_the-deodorising-and-flavouring-effect-of-enzymatic-hydrolysis-and-glycation-on-boiled-pig-trotters.php
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https://cjfs.agriculturejournals.cz/artkey/cjf-202406-0007_the-deodorising-and-flavouring-effect-of-enzymatic-hydrolysis-and-glycation-on-boiled-pig-trotters.php

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