Effects of Salt Soaking Treatment on the Deodorization of Beef Liver and the Flavor Formation of Beef Liver Steak
In this study, based on the evaluation of fishy value and sensory evaluation, this study determined that soaking in a 1% salt solution for 60 min had a significant impact on the deodorization of beef liver (<i>p</i> < 0.05). The results showed that salt infiltration promoted the relea...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/20/3877 |