Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat-Reference-Cited by-同舟云学术

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Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat

Published:2019-04-05 Issue:7 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zhu Chaozhi¹²,Tian Wei³,Sun Lingxia¹²,Liu Yanxia¹²,Li Miaoyun¹²,Zhao Gaiming¹²^ORCID

Affiliation:

1. Henan Key Lab of Meat Processing and Quality Safety Control Henan Agricultural University Zhengzhou PR China

2. College of Food Science and Technology Henan Agricultural University Zhengzhou PR China

3. College of Animal Husbandry and Veterinary Science Engineering Henan Agricultural University Zhengzhou PR China

Funder

National Natural Science Foundation of China

Foundation of Henan Educational Committee

Iowa State University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13949

Reference42 articles.

1. Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature

2. Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

3. Raman spectroscopic study of effect of the cooking temperature and time on meat proteins

4. The role of bacterial fermentation in the hydrolysis and oxidation of sarcoplasmic and myofibrillar proteins in Harbin dry sausages

5. Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

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