Mechanisms of cooking methods on flavor formation of Tibetan pork

To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC–MS, and LC–MS. The level of oxidation was lower in M and F and hi...

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Detalles Bibliográficos
Autores principales: Cheng, Lujie, Li, Xin, Tian, Yuting, Wang, Qia, Li, Xiefei, An, Fengping, Luo, Zhang, Shang, Peng, Liu, Zhendong, Huang, Qun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article(s) from the Special Issue on Flavors in food products: Chemistry of flavor compounds in quality, safety, and sensory properties by Dr. Joonhyuk Suh, Dr. Jeehye Sung and Dr. Scott Frost
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511784/
https://www.ncbi.nlm.nih.gov/pubmed/37745033
http://dx.doi.org/10.1016/j.fochx.2023.100873

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10511784/
https://www.ncbi.nlm.nih.gov/pubmed/37745033
http://dx.doi.org/10.1016/j.fochx.2023.100873

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