Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

Influences of Spices on the Flavor of Meat Analogs and Their Potential Pathways

This study evaluated the correlation between the sensory characteristics and spices of 50 commercial meat analogs and selected 4 spices to improve the flavor characteristics of soy protein concentrate (SPC) extrudates. Volatile compounds in extrudates and commercial meat analogs were investigated us...

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Bibliographic Details
Main Authors: Jingyao Yuan, Fang Qin, Zhiyong He, Maomao Zeng, Zhaojun Wang, Jie Chen
Format: Article
Language:English
Published: MDPI AG 2023-04-01
Series:Foods
Subjects:
market survey
extrusion
spices
correlation analysis
antioxidative abilities
Online Access:https://www.mdpi.com/2304-8158/12/8/1650

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