The Formula Optimization of Leisure Pig Blood Product

Wei-Bo WANG, Xue-Jun LIU, Xiao-Hui YAN, Meng-Xing GOU, Xiao-Guang WU, Jia-SONG, Ya-Chun LIU

Abstract


In order to improve the pig blood product quality, the blood product flavor was optimized by using sensory score as the indicator. The adding amount of onion oil, Chinese green onion oil, Chinese prickly ash, aniseed, ginger and garlic was 0.30%, 0.35%, 0.35%, 0.40%, 2.00% and 0.70%, respectively. The condition of the product of spices aroma coordination mutual fusion was used to rectify the smell of blood, which had the highest sensory score.

Keywords


the Pig Blood, the Sensory Quality, Formula Optimization


DOI
10.12783/dteees/sses/icfse2016/10664

Refbacks

  • There are currently no refbacks.