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Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods

机译：香气简介和消费者喜欢盐渍和干鸡肉：脱盐和烹饪方法的影响

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Fábio A. P. Silva; Valquíria C. S. Ferreira; Marta S. Madruga; Mario Estévez;
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1. Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods [J] . Silva Fabio A. P., Ferreira Valquiria C. S., Madruga Marta S., International Journal of Food Properties . 2017,第9a12期

机译：咸和干鸡肉的香气特征和消费者喜好：脱盐和烹饪方法的影响
2. Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods [J] . Fábio A. P. Silva, Valquíria C. S. Ferreira, Marta S. Madruga, International journal of food properties . 2017,第12期

机译：香气简介和消费者喜欢盐渍和干鸡肉：脱盐和烹饪方法的影响
3. Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat [J] . Yu Yuanrui, Wang Guiying, Yin Xiaoyan, Food research international . 2021,第Nova期

机译：不同烹饪方法对中国鸡肉中游离脂肪酸谱，水溶性化合物和风味化合物的影响
4. Aroma profile of different salted dried codfishes [C] . Marta Costa Silva, Luís R. Silva, Paula Guedes-de-Pinho, International congress on engineering and food . 2011

机译：不同盐渍干鳕鱼的香气剖面
5. Development and Validation of an Analytical Testing Method to Evaluate the Irradiation History of Dried Chicken Meat [D] . Taghvaei, Mostafa . 2019

机译：分析测试方法评价干鸡肉辐照历史的开发与验证
6. Effects of Varying the Color, Aroma, Bitter, and Sweet Levels of a Grapefruit-Like Model Beverage on the Sensory Properties and Liking of the Consumer [O] . Andries G. S. Gous, Valérie L. Almli, Vinet Coetzee, 1995

机译：改变葡萄柚样饮料的颜色，香气，苦味和甜度对消费者的感官特性和喜好的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Evaluation of Freeze-Dried Chicken: Effects of Cooking and Deboning Methods on Costs and Quality [R] . Wells, F. E. 1965

机译：冻干鸡的评价：烹调和剔骨方法对成本和质量的影响

Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods

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