Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups
Xiaoqing Miao, Jing Li, Shuang Li, Guodong Li, Xiuping Dong, Pengfei Jiang · 2024
Read Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups by Xiaoqing Miao, Jing Li, Shuang Li, Guodong Li, Xiuping Dong, Pengfei Jiang (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11666919.txt.
Description
Xiaoqing Miao and co-authors compare cooking methods for hoki fish steak soups in a 2024 study. Boiling, oil boiling, and stir-frying before boiling can each change flavor and quality. The team measured acidity, fat oxidation, and color, and used electronic nose and tongue tools.
Gas analysis found dozens of volatile compounds, and a few drove the scent differences between soups. The tools could tell the soups apart cleanly. Stir-frying then boiling for two hours gave a lower fishy odor in the results. Food makers get a tested route to a cleaner-tasting fish soup, and a method set for flavor work.
Catalog record
| CREATOR | Xiaoqing Miao, Jing Li, Shuang Li, Guodong Li, Xiuping Dong, Pengfei Jiang |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 38 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |