Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs

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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Bibliographic Details
Main Authors:	Fanyi Gong, Qingyang Meng, Bowen Liao, Buzhou Xu, Yong Tang, Chang Su, Dong Zhang
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-12-01
Series:	Food Science of Animal Products
Subjects:	crispy fried spareribs exogenous additives physicochemical properties volatile flavor substances sensory scores
Online Access:	https://www.sciopen.com/article/10.26599/FSAP.2024.9240093
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