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- W270367059 abstract "【Objective】 The objective was to investigate the effect of irradiation on water-boiled salted ducks flavor.【Method】 Water-boiled salted ducks were processed based on a traditional processing technology.Three ducks were selected randomly after irradiated and stored at room temperature for 0 day and 10 days respectively and their biceps femoris were detected for flavor components.【Result】 Analysis of flavor compounds showed that there were 42 compounds before irradiation,60 on day 0 after irradiation and 57 on day 10 after irradiation.The flavor compounds were clustered in the following chemical families: sulphur compounds,alcohols,carboxylic acids,hydrocarbon compounds,ketones,esters,aldehydes,nitrogenous compounds and furans.【Conclusion】 After irradiation of water-boiled salted ducks,hydrocarbon compounds increased the most,then aldehydes and ketones." @default.
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- W270367059 date "2009-01-01" @default.
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- W270367059 title "Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation." @default.
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