Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing

Guoyuan Xiong,Luyang Xia,Xueqin Gao,Xinxiang Zong,Jun Qi,Jingmin Jia

Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing

2020

Guoyuan Xiong
Luyang Xia
Xueqin Gao
Xinxiang Zong
Jun Qi
Jingmin Jia

This study aimed to evaluate the taste profile of traditional Chinese Fuliji Red-cooked Chicken (FRCC) in five processing steps, consisting of raw, frying, stewing, vacuum-packaging and sterilizati...

Keywords:

Biochemistry
Taste
Electronic tongue
Food science
Chemistry

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