The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing-Reference-Cited by-同舟云学术

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The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing

Published:2016-09 Issue:9 Volume:95 Page:2160-2166
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Zhou C.Y.,Wang Y.,Cao J.X.,Chen Y.J.,Liu Y.,Sun Y.Y.,Pan D.D.,Ou C.R.

Funder

National Natural Science Foundation of China

Modern Agricultural Technical System Foundation

National Agricultural Transformation of Scientific and Technological Achievements Projects of China

Scientific and Technological program of Ningbo University

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/95/9/2160/7994230/pew128.pdf

Reference39 articles.

1. Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham;Bermúdez;Food Res. Int.,2014

2. Proteolysis in dry fermented sausages: the effect of selected exogenous proteases;Diaz;Meat Sci.,1997

3. Sodium reduction and its effect on food safety, food quality, and human health;Doyle;Comprehensive Reviews in Food Science and Food Safety,2010

4. Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture;Garcia-Garrido;Meat Sci.,2000

5. µ-Calpain is essential for postmortem proteolysis of muscle proteins;Geesink;J. Anim. Sci.,2006

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