The effects of frozen storage on fatty acids, amino acids, and volatile compounds in mutton stored for 90 days
Author:
Affiliation:
1. Lanzhou Institute of Animal Husbandry and Pharmaceutical Science Chinese Academy of Agricultural Sciences Lanzhou China
2. Quality Safety Risk Assessment of Animal Products (Lanzhou) Ministry of Agriculture Lanzhou China
Funder
Chinese Academy of Agricultural Sciences
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16518
Reference47 articles.
1. Comprehensive Evaluation of Parameters Affecting One-Step Method for Quantitative Analysis of Fatty Acids in Meat
2. Effect of Freezing and Frozen Storage on Amino Acid Profile and Fatty Acid Pattern in Imported and Local Meat
3. Flavour formation by amino acid catabolism
4. Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
5. Small peptides (<5kDa) found in ready-to-eat beef meat
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