Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates
This study explored the influence of Sichuan characteristic vine pepper oil (VPO) on the quality of boiled rabbit meatballs. Sensory analysis revealed that VPO addition alleviated the strong undesirable odor of the meatballs. However, increasing VPO content significantly reduced the texture quality...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002676 |
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