The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
S Zhao, J Yue, Y Wang, J Shao, Z Li, M Li - Food Bioscience, 2024 - Elsevier
Fermented meat products are widely consumed and favored by consumers because of their
unique flavor and texture. Flavor formation is a complicated biochemical process, and …
unique flavor and texture. Flavor formation is a complicated biochemical process, and …
Application of probiotic delivery systems in meat products
CP Cavalheiro, C Ruiz-Capillas, AM Herrero… - Trends in Food Science …, 2015 - Elsevier
Background In recent years, probiotic foods have received special attention. The most
commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to a …
commonly used probiotic microorganisms are Lactobacillus and Bifidobacterium, and to a …
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China
Y Hu, L Zhang, Q Liu, Y Wang, Q Chen, B Kong - Food Microbiology, 2020 - Elsevier
The objective of this study was to explore the correlation between bacterial communities and
volatile compounds in traditional dry sausages from different regions in Northeast China …
volatile compounds in traditional dry sausages from different regions in Northeast China …
Novel insight into physicochemical and flavor formation in naturally fermented tilapia sausage based on microbial metabolic network
Y Zhao, Y Wang, C Li, L Li, X Yang, Y Wu… - Food Research …, 2021 - Elsevier
The quality and flavor formation in fermented fish sausages are based on the complex
metabolism of microbial community. In this study, the dynamic changes of physicochemical …
metabolism of microbial community. In this study, the dynamic changes of physicochemical …
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
R Wen, Y Hu, L Zhang, Y Wang, Q Chen, B Kong - Meat Science, 2019 - Elsevier
The effects of partially replacing NaCl with sodium substitutes (SS) on the lipid and protein
oxidation and flavor development of Harbin dry sausage was investigated. There were three …
oxidation and flavor development of Harbin dry sausage was investigated. There were three …
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
J Shi, Y Nian, D Da, X Xu, G Zhou, D Zhao, C Li - Lwt, 2020 - Elsevier
The aim of this study was to evaluate the feasibility of electronic nose (E-nose) and gas
chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with …
chromatography mass spectrometry (GC-MS) to discriminate braised sauce spareribs with …
Characterization and cell viability of probiotic/prebiotics film based on duck feet gelatin: a novel poultry gelatin as a suitable matrix for probiotics
A Abedinia, F Alimohammadi, F Teymori, N Razgardani… - Foods, 2021 - mdpi.com
The probiotic viability, physicochemical, mechanical, barrier, and microstructure properties
of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four …
of synbiotic edible films (SEFs) based on duck feet gelatin (DFG) were evaluated. Four …
Effect of probiotics on the meat flavour and gut microbiota of chicken
Y Wang, J Sun, H Zhong, N Li, H Xu, Q Zhu, Y Liu - Scientific Reports, 2017 - nature.com
To date, no report has demonstrated the use of beneficial microbes for contributing to the
flavour characteristics and gut microbiota diversity of chicken. Here, we selected six …
flavour characteristics and gut microbiota diversity of chicken. Here, we selected six …
Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)
S Jin, Q Pang, H Yang, X Diao, A Shan, X Feng - Food chemistry, 2021 - Elsevier
The effects of dietary resveratrol (0, 300, 400 and 500 mg/kg) on the chemical composition,
antioxidative capacity, meat quality and volatile compound concentrations of duck meat …
antioxidative capacity, meat quality and volatile compound concentrations of duck meat …
Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat
Y Zhang, P Hu, Y Xie, X Wang - Meat Science, 2020 - Elsevier
Lactic acid bacteria of Lactobacillus curvatus LAB26 and Pediococcus pentosaceus
SWU73571 isolated from traditional sour meat were prepared to a double-starter culture for …
SWU73571 isolated from traditional sour meat were prepared to a double-starter culture for …