Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

ABSTRACT: The effect of cinnamon powder on the quality and mitigation of off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken (Woorimatdag No. 1, WRMD1) was investigated. The WRMD1 drumsticks were categorized into 5 groups: conventional thawing (16 h, CT), long-ter...

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Bibliographic Details
Main Authors: Yousung Jung, Soomin Oh, Dongwook Kim, Sangrok Lee, Hee-Jeong Lee, Dong-Jin Shin, Hyo-Jun Choo, Cheorun Jo, Ki-Chang Nam, Jun-Heon Lee, Aera Jang
Format: Article
Language:English
Published: Elsevier 2024-05-01
Series:Poultry Science
Subjects:
Woorimatdag
marinade
deep-frying
lipid oxidation
volatile organic compound
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579124001627

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http://www.sciencedirect.com/science/article/pii/S0032579124001627

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