Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis

Optimization of Enzymatic Hydrolysis Process of Chicken Bone Homogenate and Its Flavor Components Analysis before and after Enzymatic Hydrolysis

Objective: To investigate the flavor difference of chicken bone homogenate before and after enzymatic hydrolysis. Methods: On the basis of single factor experiments, response surface experimental design was used to optimize the enzymatic hydrolysis process of chicken bone homogenate. Then, the amino...

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Bibliographic Details
Main Authors: Zelin LI, Qiuting WANG, Qihong GUO, Haijia GUI, Dahai GU, Xuefeng WANG, Zhichao XIAO, Guiying WANG, Jiangping FAN
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2022-05-01
Series:Shipin gongye ke-ji
Subjects:
chicken bone homogenate
enzymatic hydrolysis
flavor
taste activity value
odor activity value
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080186

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