Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork-Reference-Cited by-同舟云学术

Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork

Published:2021-05-26 Issue:8 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Yang Fang¹^ORCID,Gao Hu¹,Zhang Yuebo¹,Liao Yinchang¹,Zeng Qinghua¹,He Xinglong²,Xu Kang³,He Jun¹

Affiliation:

1. College of Animal Science and Technology Hunan Provincial Key Laboratory for Genetic Improvement of Domestic Animal, Hunan Agricultural University Changsha Hunan China

2. Hunan Ningxiang Animal Husbandry and Fishery Affairs Center Ningxiang Hunan China

3. The Institute of Subtropical Agriculture The Chinese Academy of Sciences, Laboratory of Animal Nutrition Physiology and Metabolism Changsha Hunan China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13758

Reference35 articles.

1. Characterisation of the flavour profile of dry fermented sausages with different NaCl substitutes using HS-SPME-GC-MS combined with electronic nose and electronic tongue

2. Effects of Maillard‐reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives

3. The level of polycyclic aromatic hydrocarbons (PAHs) from pork meat depending on the heat treatment applied

4. The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein–Friesian bulls

5. Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

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