Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants

Effectiveness of commercial natural antioxidants from rosemary and green tea were investigated in deli-style meat products via headspace hexanal by solid-phase microextraction gas chromatography and sensory oxidation flavor by a trained panel at weeks 1, 7, and 13 of refrigerated storage. A water/oi...

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Detalles Bibliográficos
Autores principales: Bak, Kathrine Holmgaard, Richards, Mark P.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828224/
https://www.ncbi.nlm.nih.gov/pubmed/33450829
http://dx.doi.org/10.3390/foods10010152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828224/
https://www.ncbi.nlm.nih.gov/pubmed/33450829
http://dx.doi.org/10.3390/foods10010152

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