DOI: 10.17265/2159-5828/2018.02.002
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Zhao Shuangjuan, Feng Xi, Huang Zhicheng, Duan Changsheng, Tang Jixia, Lei Xiaoyu, Salam A. Ibrahim, Liu Ying, Huang Wen

Abstract: Abstract: Dry-curing, wet-curing, stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ago. However, little information is available about the contribution of each processing stage to the umami taste in duck breast meat. Therefore, effects of those meat-processing methods on umami taste related chemical compounds were determined in this study. Dry-curing significantly increased free amino acids, oligopeptides and nucleotides and nucleotides degradati…

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