Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship-Reference-Cited by-同舟云学术

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Monitoring the lipid oxidation and flavor of Russian sturgeon fillets treated with low temperature vacuum heating: formation and relationship

Published:2022-03-08 Issue:11 Volume:102 Page:4609-4619
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Shen Shi‐Ke¹²,Wu Zheng‐Yang¹²,Chen Yue‐Wen¹²^ORCID,Dong Xiu‐Ping³⁴,Liu Fei‐Jian¹²,Ding Zhi‐Wen¹²

Affiliation:

1. School of Food Science and Biotechnology, Zhejiang Gongshang University Hangzhou China

2. Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou China

3. School of Food Science and Technology, Dalian Polytechnic University Dalian China

4. National Engineering Research Center of Seafood Dalian China

Funder

Natural Science Foundation of Zhejiang Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11819

Reference49 articles.

1. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

2. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

3. Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

4. Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

5. Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

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1. Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill;Journal of Food Measurement and Characterization;2024-06-07

2. Effect of Sous-Vide Processing Duration on Flavor and Taste Variations of Oyster (Crassostrea Gigas);2024

3. Electronic nose and its application in the food industry: a review;European Food Research and Technology;2023-10-11

4. Stunning methods before slaughter induce oxidation changes of large yellow croaker during cold storage: the role of mitochondria and underlying mechanisms;Journal of the Science of Food and Agriculture;2023-08-16

5. Inhibitory Mechanism of EGCG on Advanced Glycation End Products Formation During Low-Temperature Vacuum Heating of Russian Sturgeon;Journal of Aquatic Food Product Technology;2023-08-09

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