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Updated: Jan 13, 2026

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一个新的减少盐中的的战略:使用基本的氨基酸来减轻氧化和提高感官质量

Di Liu1, Ran Wang2, Zhenwei Wang1

  • 1Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230601, China.

Food chemistry
|January 7, 2026
PubMed
概括

基本的氨基酸增强了低盐的味道,改善了度和乌玛米,同时减少了苦味. 这一策略有助于创造更健康的肉类产品,含量明显减少.

关键词:
基本的氨基酸是基本的氨基酸.脂质氧化氧化方式盐的子 盐的子感官评估 感官评估减少的减少挥发性化合物 挥发性化合物

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