A combination of quantitative marinating and Maillard reaction to enhance volatile flavor in Chinese marinated chicken

文献类型： 外文期刊

第一作者： Wei, Xiuli

作者： Wei, Xiuli;Wang, Chunqing;Zhang, Chunhui;Li, Xia;Wang, Jinzhi;Li, Hai;Li, Hai;Tang, Chunhong

作者机构：

关键词： Chinese marinating;quantitative marinating;Maillard reaction;volatile flavor;response surface methodology

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND: A combination of quantitative marinating and Maillard reaction was investigated by adding D-xylose, L-cysteine and thiamine to the marinated brine of quantitative marinating, which was expected to enhance the volatile flavor of Chinese marinated chicken. Response surface methodology was used to optimize parameters, in which response was sensory evaluation scores of marinated chicken. A Box-Behnken center design was applied to the optimized added contents. The optimized contents were D-xylose (1-5%), L-cysteine (1-5%) and thiamine (1-3%).

分类号： S

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