Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken.

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作者： Yousung,Jung ^[1] ; Soomin,Oh ^[1] ; Dongwook,Kim ^[1] ; Sangrok,Lee ^[1] ; Hee-Jeong,Lee ^[1] ; Dong-Jin,Shin ^[1] ; Hyo-Jun,Choo ^[2] ; Cheorun,Jo ^[3] ; Ki-Chang,Nam ^[4] ; Jun-Heon,Lee ^[5] ; Aera,Jang ^[6]

作者单位： Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. ^[1] Poultry Research Institute, National Institute of Animal Science, Pyeongchang 25342, Korea. ^[2] Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea. ^[3] Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea. ^[4] Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea. ^[5] Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Korea. Electronic address: ajang@kangwon.ac.kr. ^[6]

关键词 Woorimatdag deep-frying lipid oxidation marinade volatile organic compound