Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry-Reference-Cited by-同舟云学术

Analysis of volatile compounds in fresh sturgeon with different preservation methods using electronic nose and gas chromatography/mass spectrometry

Published:2019 Issue:67 Volume:9 Page:39090-39099
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Hou Wenfu¹²³⁴⁵^ORCID,Han Qianhui⁵⁶³⁴^ORCID,Gong Heng⁵⁶³⁴,Liu Wen⁵⁶³⁴,Wang Hongxun⁷⁶³⁴,Zhou Min⁵⁶³⁴,Min Ting⁵⁶³⁴,Pan Siyi¹²³⁴^ORCID

Affiliation:

1. College of Food Science and Technology

2. Huazhong Agricultural University

3. Wuhan

4. P. R. China

5. College of Food Science and Engineering

6. Wuhan Polytechnic University

7. School of Biological and Pharmaceutical Engineering

Abstract

Contamination of microorganisms caused rapidly quality deterioration of fresh sturgeon meat. During the chilling storage, the sensory analysis and volatile compounds evaluation were well performed by electronic nose and SPME-GC/MS.

Funder

National Key R&D Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA06287D

Reference47 articles.

1. Structural characterization of chondroitin sulfate from sturgeon bone

2. Effect of slaughter methods on the quality of Chilean jack mackerel (Trachurus murphyi) during refrigerated storage

3. The efficacy of EO waters on inactivating norovirus and hepatitis A virus in the presence of organic matter

4. Application of electrolyzed oxidizing water in production of radish sprouts to reduce natural microbiota

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