Zhuanxia Chen1, Ningping Tao1,*, Xiao Qin1 and Dayong Liu2
...s of the meat, liver and soup through different preparatory procedures which were used in traditional. The taste of Takifugu obscurus under different conditions were analyzed by sensory evaluation and electronic tongue technique. The characteristic of the taste substances were tested, such as free amino acids, nucleotides, trimethylamine oxide and betaine. Results showed that umami was the most prominent flavor. Compared with liver, IMP is the main flav...
Nauman Jamil Khan1, Rabia Tariq2, Hina Saleem2 and Muhammad Waheed Mushtaq2*
...s and rolls, sandwiches, soups, cold cuts and cured meats, savory snacks, chicken etc. However, the excessive intake of sodium may cause health issues such as hypertension, brain strokes, renal irregularity, heart attack etc. Various analytical techniques including atomic absorption spectroscopy, chromatography methods, ion selective electrode method, laser-induced breakdown spectroscopy, complexometric titration method and thermometric endpoint titrimetry are...
Umair Khatri1, Aijaz Hussain Soomro1*, Shahzor Gul Khaskheli1 and Omer Mukhtar Tarar2
...ts, noodles, nuggets and soup mix were developed using mushroom powder. Results regarding the fatty acids profile showed that, Saturated fatty acid (SFA) followed by (palmitic acid 13.20g/100) BMP, (stearic acid 3.97g/100) OMP, (margaric acid 3.43g/100) BMP, (behenic acid 1.15g/100) BMP, (arachidic acid 0.37g/100) BMP and (lignoseric acid 0.34g/100) BMP. Unsaturated fatty acid (USFA) followed by (trans linoleic acid 66.49g/100 BMP, (cis oleic acid 34.26g/100) ...
