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Updated: May 5, 2026

Preparation of High-Quality Fermented Fish Product
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Published on: August 23, 2019

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优化肉类调味剂生产过程的植物产品使用塔古奇方法

Varuzhan Sarkisyan1, Anastasiya Bilyalova1, Valentina Vorobyeva1

  • 1Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, Russia.

Foods (Basel, Switzerland)
|January 11, 2025
PubMed
概括

优化植物性肉类调味剂是消费者接受的关键. 使用塔古奇方法,研究人员发现,在140°C的温度下,西洛斯产生了最好的肉味和感官吸引力.

关键词:
塔古奇的方法 塔古奇的方法肉类调味剂 肉类调味剂感官特征 感官特征 感官特征挥发性有机化合物 挥发性有机化合物

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