Enhanced flavor strength of broth prepared from chicken following short-term frozen storage

Jun Qi,Wen-Wen Zhang,Ying Xu,Xiao-Fei Xie,Guo-Yuan Xiong,Xing-Lian Xu,Guang-Hong Zhou,Min Ye

Food Chemistry（2021）

引用 21|浏览5

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摘要

•Short-term frozen storage of chicken led to an increase in the EUC of broth.•4 weeks of frozen storage of chicken improved the meaty and fatty traits of broth.•The aldehydes and 2-pentyl furan were responsible for the enhanced aroma.

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关键词

Chicken broth,Frozen storage,Taste characteristics,Volatile compounds,Aroma traits

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