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Updated: Apr 30, 2026

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sous-vide加工时间对 (Crassostrea gigas) 的风味和口味变化的影响

Hao Zhang1, Zhenxiao Hou2, Zhe Jia2

  • 1State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, 266100, China; College of Food Science and Engineering, Ocean University of China, Sansha Road, Qingdao, Shandong Province, 266100, China.

Food chemistry
|November 20, 2024
PubMed
概括

在10-15分钟的时间内,的Sus-vide (SV) 处理通过增加腺单酸盐和谷氨酸酸盐来增强乌玛米. 较长的SV时间 (20-30分钟) 减少了由于aldehyde损失而导致的"草"味道,并从新化合物中创建了"煮熟"的音符.

关键词:
味道 味道 味道 味道利皮多米克 (Lipidomics) 是一种消化剂.一个的.这是一个sous-vide.味道的味道 味道的味道

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