The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months-Reference-Cited by-同舟云学术

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The Effect of Coating Incorporated with Black Pepper Essential Oil on the Taste Quality of Jinhua Ham After Storage for Four Months

Published:2019-10-11 Issue:11 Volume:84 Page:3109-3116
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bi Yao¹,Wang Ying¹,Zhou Guanghong²,Pan Daodong¹^ORCID,Liu Junhua³,Zhang Yuyu⁴,Cao Jinxuan¹^ORCID

Affiliation:

1. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo Univ. Ningbo China 31521

2. Meat Research CenterCollege of Food Science and TechnologyNanjing Agricultural Univ. Nanjing China 210095

3. Jinhua Zongze Ham Corp. Jinhua China 321000

4. Beijing Key Laboratory of Flavor ChemistryBeijing Technology & Business Univ. Beijing China 100048

Funder

Natl. Key R&D Program of China

Natl. Natural Science Foundation of China

Science Foundation of Zhejiang Province

K.C. Wong Magna Fund in Ningbo Univ.

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14795

Reference39 articles.

1. Antioxidative activity of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage (Borago officinalis L.) extracts in rapeseed oil

2. Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

3. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

4. Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment

5. Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

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1. Metabolomic and proteomic characterisation of aged and packaged lamb loins with different colour stability;Journal of Food Composition and Analysis;2022-08

2. Metabolomics in relation to meat quality;New Aspects of Meat Quality;2022

3. The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis;Foods;2021-11-05

4. Rapid and nondestructive monitoring for the quality of Jinhua dry‐cured ham using hyperspectral imaging and chromometer;Journal of Food Process Engineering;2020-05-25

5. Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package;Journal of the Science of Food and Agriculture;2020-01-28

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