Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs
This study aimed to investigate the effects of different exogenous additives on the physicochemical properties and volatile flavor substances of crispy fried spareribs. Results showed that the addition of rattan pepper, Houttuynia cordata, Litsea, and plum had no significant effect (P > 0.05)...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-12-01
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| Series: | Food Science of Animal Products |
| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240093 |
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| author | Fanyi Gong Qingyang Meng Bowen Liao Buzhou Xu Yong Tang Chang Su Dong Zhang |
| author_facet | Fanyi Gong Qingyang Meng Bowen Liao Buzhou Xu Yong Tang Chang Su Dong Zhang |
| author_sort | Fanyi Gong |
| collection | DOAJ |
| description | This study aimed to investigate the effects of different exogenous additives on the physicochemical properties and volatile flavor substances of crispy fried spareribs. Results showed that the addition of rattan pepper, Houttuynia cordata, Litsea, and plum had no significant effect (P > 0.05) on the texture properties of crispy fried spareribs. These ingredients had a certain effect on the thiobarbituric acid reactive substances value of crispy fried spareribs, but the difference was not significant (P > 0.05). Moreover, they could improve the sensory scores of crispy fried spareribs to a certain extent. A total of 91 volatile flavor substances were identified from 5 groups of crispy fried spareribs. Adding exogenous additives increased the types and contents of volatile flavor substances in crispy fried spareribs and increased the contents of key volatile flavor substances such as 1-octen-3-ol, linalool, 1-hexanol, and 1-dodecen-3-ol. Combined with sensory scores and physicochemical indexes, these findings showed that adding rattan pepper, H. cordata, Litsea, and plum could improve the taste and quality of crispy fried spareribs, thus having good application prospects. |
| format | Article |
| id | doaj-art-0b19eafa13184b4f8f09f4e08fbcf093 |
| institution | Kabale University |
| issn | 2958-4124 2958-3780 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science of Animal Products |
| spelling | doaj-art-0b19eafa13184b4f8f09f4e08fbcf0932025-01-10T06:49:39ZengTsinghua University PressFood Science of Animal Products2958-41242958-37802024-12-0124924009310.26599/FSAP.2024.9240093Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribsFanyi Gong0Qingyang Meng1Bowen Liao2Buzhou Xu3Yong Tang4Chang Su5Dong Zhang6School of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSichuan Dekon Food and Agriculture Group, Chengdu 610225, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaThis study aimed to investigate the effects of different exogenous additives on the physicochemical properties and volatile flavor substances of crispy fried spareribs. Results showed that the addition of rattan pepper, Houttuynia cordata, Litsea, and plum had no significant effect (P > 0.05) on the texture properties of crispy fried spareribs. These ingredients had a certain effect on the thiobarbituric acid reactive substances value of crispy fried spareribs, but the difference was not significant (P > 0.05). Moreover, they could improve the sensory scores of crispy fried spareribs to a certain extent. A total of 91 volatile flavor substances were identified from 5 groups of crispy fried spareribs. Adding exogenous additives increased the types and contents of volatile flavor substances in crispy fried spareribs and increased the contents of key volatile flavor substances such as 1-octen-3-ol, linalool, 1-hexanol, and 1-dodecen-3-ol. Combined with sensory scores and physicochemical indexes, these findings showed that adding rattan pepper, H. cordata, Litsea, and plum could improve the taste and quality of crispy fried spareribs, thus having good application prospects.https://www.sciopen.com/article/10.26599/FSAP.2024.9240093crispy fried spareribsexogenous additivesphysicochemical propertiesvolatile flavor substancessensory scores |
| spellingShingle | Fanyi Gong Qingyang Meng Bowen Liao Buzhou Xu Yong Tang Chang Su Dong Zhang Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs Food Science of Animal Products crispy fried spareribs exogenous additives physicochemical properties volatile flavor substances sensory scores |
| title | Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs |
| title_full | Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs |
| title_fullStr | Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs |
| title_full_unstemmed | Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs |
| title_short | Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs |
| title_sort | effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs |
| topic | crispy fried spareribs exogenous additives physicochemical properties volatile flavor substances sensory scores |
| url | https://www.sciopen.com/article/10.26599/FSAP.2024.9240093 |
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