The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.

This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0-15%, brining time 4-12 h, brining temperature 4-20 °C) on the quality of sous vide cooked duck meat by a single factor combined with response surface methodology (RSM). The sensory evaluation, physicochemical indexes (color, weight loss, NaCl content, TBARS value, and texture properties), and flavor characteristics were analyzed. The sensory overall mean score was applied as the evaluation index to optimize the brining conditions by RSM, and the optimum results contained a salt concentration of 11.

Effects of Drying Methods on Taste Components and Flavor Characterization of .

The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of were investigated. MW-HAD samples had the highest levels of umami taste 5'-nucleotides, bitter taste amino acids, and equivalent umami concentration (EUC) value. The aroma fingerprints and differences of dried were established by GC-MS with odor activity values (OAVs) and GC-IMS with principal component analysis (PCA).