Role of Processing Parameters on the Flavor of Egg Curd, A Potential Functional Food
作者: Ruijia Li
刊名: Current Topics in Nutraceutical Research, 2019, Vol.17 (3)
来源数据库: New Century Health Publishers, LLC
关键词: Curd flavorsEgg curdGas chromatography-olfactory-mass spectrometry (GC-O-MS)
原始语种摘要: Egg curd is an instant food with potentially low fat and a combination of unique flavor. This article adopts the headspace solid-phase microextraction, gas chromatography-mass spectrography and gas chromatography-olfactory-mass spectrometry technologies to determine how the flavor substances in low-fat egg curd change with different raw materials to solution ratio, heating temperatures and duration of heating. The types and contents of volatile flavor substances in egg curds produced under different process conditions were analyzed. The test results show that the flavors produced by heating the albumin to yolk solution ratio of 3:1 (6.9% fat content) as raw material at 95°C for 60 min are superior.
全文获取路径: NCHP, LLC 
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关键词翻译
关键词翻译
  • ratio 
  • solution 溶液
  • olfactory 嗅觉的
  • chromatography 色层分离法
  • spectrometry 光谱测定
  • conditions 条件式
  • heating 加热
  • spectrography 摄谱术
  • volatile 挥发性的
  • produced 出品