Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on ChickenQuality and Flavor

Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on ChickenQuality and Flavor

This study aimed to investigate the effects of ultrasonic pre-treatment and low-temperature brining two-stage processing on the quality and flavor of chicken meat. The chicken breast meat was chosen as the research subject. Single-factor and orthogonal experiments were conducted to examine the influ...

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Bibliographic Details
Main Authors: Jiawei ZHANG, Feng WANG, Sensen HAN, Xinlin LI, Yujuan XU, Hui ZHOU
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2024-02-01
Series:Shipin gongye ke-ji
Subjects:
low-temperature brine production
ultrasonic pretreatment
process optimization
quality
flavor
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040259

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040259

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