Summary
Aroma compounds of cooked chicken were qualitatively and quantitatively identified, investigated by sniffing and by gas chromatography, and then compared with cooked hydrolysates of chicken meat. Enzymatic hydrolysis of chicken meat with papain improves the aroma of cooked meat, as was confirmed by a comparison of analytical data.
Zusammenfassung
Die Komponenten des Aromas von gekochtem Hühnerfleisch wurden qualitativ und quantitativ bestimmt, durch Sniffing-Gaschromatographie sensorisch bewertet und mit dem Kocharoma von Hühnerfleischhydrolysaten verglichen. Enzymatische Hydrolyse von Hühnerfleisch mit Papain führt zu einer sensorischen Verbesserung des Kocharomas. Dieser Befund wird anhand der analytischen Ergebnisse diskutiert.
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Auszug aus der Dissertation TU München 1986
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Schroll, W., Nitz, S. & Drawert, F. Untersuchungen zum Kocharoma von Hühnerfleisch und -hydrolysaten. Z Lebensm Unters Forch 187, 558–560 (1988). https://doi.org/10.1007/BF01042389
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DOI: https://doi.org/10.1007/BF01042389