The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham-Reference-Cited by-同舟云学术

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The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

Published:2019-06-28 Issue:4 Volume:13 Page:2740-2750
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Bi Yao,Zhou Guanghong,Pan Daodong,Wang Ying,Dang Yali,Liu Junhua,Jiang Meifen,Cao Jinxuan

Funder

Guangdong Province Introduction of Innovative R&D Team

National Natural Science Foundation of China

Science Foundation of Zhejiang Province

Modern Agricultural Technical System Foundation

Scientific and Technological program of Ningbo

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11694-019-00195-4.pdf

Reference45 articles.

1. C. Garcia, J.J. Berdague, T. Antequera, C. Lopez-bote, J.J. Cordoba, J. Ventanas, Volatile components of dry cured Iberian ham. Food Chem. 41, 23–32 (1991)

2. E. Zanardi, S. Ghidini, A. Battaglia, R. Chizzolini, Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci. 66, 415–423 (2004)

3. G.H. Zhou, G.M. Zhao, Biochemical changes during processing of traditional Jinhua ham. Meat Sci. 77, 114–120 (2007)

4. L. Sanchez-Gonzalez, M. Vargas, C. Gonzalez-Martinez, A. Chiralt, M. Chafer, Use of essential oils in bioactive edible coatings: a review. Food Eng. Reviews. 3, 1–16 (2011)

5. G. Jin, L. He, X. Yu, J. Zhang, M. Ma, Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing. Food Chem. 141, 2751–2756 (2013)

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