The Effect of Salt Addition on Sensory Quality and Bacterial Structure of Zhaguangjiao

The Effect of Salt Addition on Sensory Quality and Bacterial Structure of Zhaguangjiao

On the basis of using electronic tongue and electronic nose to evaluate the quality of Zhaguangjiao, MiSeq high-throughput sequencing technology was used to analyze the bacterial diversity and explore the effect of different salt concentration on its quality. The results showed that with the increas...

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Bibliographic Details
Main Authors: Xiulian XIANG, Huijun ZHAO, Yurong WANG, Qiangchuan HOU, Ting WANG, Ying YANG, Zhuang GUO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-09-01
Series:Shipin gongye ke-ji
Subjects:
zhaguangjiao
salt added
electronic tongue
electronic nose
high throughput sequencing
bacterial diversity
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020084

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022020084

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