A comprehensive review on lipid oxidation in meat and meat products
Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …
content, as well as essential fatty acids, gives them an appropriate composition to complete …
Characterization of volatile compounds of dry-cured meat products using HS-SPME-GC/MS technique
R Domínguez, L Purriños… - Food Analytical …, 2019 - Springer
A direct extraction of volatile organic compounds (VOC) using HS-SPME method was
proposed. The identification and quantification of VOC of six dry-cured meat products were …
proposed. The identification and quantification of VOC of six dry-cured meat products were …
Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC–MS combined with …
C Li, Y Zou, G Liao, Z Zheng, G Chen, Y Zhong… - Food Chemistry, 2024 - Elsevier
To investigate effects of metabolites and volatile compounds on the quality of Nuodeng ham,
gas chromatography-mass spectrometry (GC–MS), ultra-high performance liquid …
gas chromatography-mass spectrometry (GC–MS), ultra-high performance liquid …
Characterization and differentiation of boiled pork from Tibetan, Sanmenxia and Duroc×(Landrac× Yorkshire) pigs by volatiles profiling and chemometrics analysis
D Han, CH Zhang, ML Fauconnier, S Mi - Food Research International, 2020 - Elsevier
To characterize and differentiate boiled pork from three different pig breeds (Tibetan,
Sanmenxia and Duroc×(Landrace× Yorkshire)), the volatile compounds in each were …
Sanmenxia and Duroc×(Landrace× Yorkshire)), the volatile compounds in each were …
Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing
Y Yang, X Zhang, Y Wang, D Pan… - European Journal of …, 2017 - Wiley Online Library
In order to investigate the generation of aroma in Chinese bacon (unsmoked), the changes
of lipolysis, lipid oxidation, and volatile compounds derived from lipid oxidation (VCDFLO) …
of lipolysis, lipid oxidation, and volatile compounds derived from lipid oxidation (VCDFLO) …
Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
X Chen, H Liu, C Li, Y Xu, B Xu - Food Research International, 2024 - Elsevier
To clarify the characteristic aroma compounds and flavor discrepancies of five Chinese
typical pig species, headspace-solid phase microextraction gas chromatography …
typical pig species, headspace-solid phase microextraction gas chromatography …
Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China
H Wu, Z He, L Yang, H Li - Food Research International, 2023 - Elsevier
Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-
smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) …
smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) …
Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
R Agregán, D Franco, J Carballo, I Tomasevic… - Food Research …, 2018 - Elsevier
The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum
nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great …
nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great …
Effect of seasoning addition on volatile composition and sensory properties of stewed pork
D Han, CH Zhang, ML Fauconnier - Foods, 2021 - mdpi.com
The study aimed to investigate the influence of seasoning formulations (SP1: water; SP2:
water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5 …
water and salt; SP3: water, salt and spices; SP4: water, salt, spices and soy sauce; SP5 …
Characterization and discrimination of Chinese marinated pork hocks by volatile compound profiling using solid phase microextraction gas chromatography-mass …
D Han, S Mi, CH Zhang, J Li, HL Song, ML Fauconnier… - Molecules, 2019 - mdpi.com
The primary aim of this study was to investigate volatile constituents for the differentiation of
Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun …
Chinese marinated pork hocks from four local brands, Dahongmen (DHM), Daoxiangcun …