Cargando…

Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

The aim of this study was to investigate the effect of chilling rate (1.44, 22.2, and 32.4 °C/h) on the evolution of volatile and non-volatile compounds in raw lamb meat during refrigeration (1, 24, 72, and 120 h). Through orthogonal projection to latent structure-discriminant analysis, the calculat...

Descripción completa

Detalles Bibliográficos
Autores principales:	Xiang, Can, Li, Shaobo, Liu, Huan, Liang, Ce, Fang, Fei, Zhang, Dequan, Wang, Zhenyu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620043/ https://www.ncbi.nlm.nih.gov/pubmed/34829073 http://dx.doi.org/10.3390/foods10112792

Ejemplares similares

Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat
por: Zhang, Can, et al.
Publicado: (2020)

Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality
por: Karabagias, Ioannis Konstantinos
Publicado: (2018)

Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting
por: Xu, Yujun, et al.
Publicado: (2021)

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing
por: Insausti, Kizkitza, et al.
Publicado: (2021)

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
por: Zhao, Yingxin, et al.
Publicado: (2022)

Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
por: Hussain, Zubair, et al.
Publicado: (2020)

Meat quality, fatty acids, volatile compounds, and antioxidant properties of lambs fed pasture versus mixed diet
por: Luo, Yulong, et al.
Publicado: (2019)

Carcass Traits, Meat Quality, and Volatile Compounds of Lamb Meat from Different Restricted Grazing Time and Indoor Supplementary Feeding Systems
por: Wang, Bo, et al.
Publicado: (2021)

Bibliometric Review on the Volatile Organic Compounds in Meat
por: Ni, Qianlin, et al.
Publicado: (2022)

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
por: Ge, Yue, et al.
Publicado: (2021)

Volatile Compounds of Selected Raw and Cooked Brassica Vegetables
por: Wieczorek, Martyna N., et al.
Publicado: (2019)

Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat
por: Echegaray, Noemí, et al.
Publicado: (2021)

Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs
por: Liu, Chang, et al.
Publicado: (2022)

Chilling-Induced Changes in Aroma Volatile Profiles in Tomato
por: Farneti, Brian, et al.
Publicado: (2015)

Characterization and Discrimination of Volatile Compounds in Chilled Tan Mutton Meat during Storage Using HiSorb-TD-GC-MS and E-Nose
por: Bu, Ningxia, et al.
Publicado: (2023)

Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains
por: Cartoni Mancinelli, A., et al.
Publicado: (2020)

Comparative Characterization of Key Volatile Compounds in Slow- and Fast-Growing Duck Raw Meat Based on Widely Targeted Metabolomics
por: Weng, Kaiqi, et al.
Publicado: (2022)

Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
por: Bleicher, Julian, et al.
Publicado: (2022)

Chilling temperatures and controlled atmospheres alter key volatile compounds implicated in basil aroma and flavor
por: Rodeo, Arlan James D., et al.
Publicado: (2023)

Effects of Metabolites, Sex, Sire, and Muscle Type on Chilled Lamb Meat Colour
por: Zhang, Renyu, et al.
Publicado: (2023)

Dietary Grape Pomace Supplementation in Lambs Affects the Meat Fatty Acid Composition, Volatile Profiles and Oxidative Stability
por: Bennato, Francesca, et al.
Publicado: (2023)

Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage
por: Xu, Chen-Chen, et al.
Publicado: (2020)

Influence of Dietary Algae Meal on Lipid Oxidation and Volatile Profile of Meat from Lambs with Competent Reticular Groove Reflex
por: Avilés-Ramírez, Carmen, et al.
Publicado: (2022)

Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states
por: Li, Shaobo, et al.
Publicado: (2022)

Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage
por: Wang, Taojun, et al.
Publicado: (2019)

Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal Meat
por: Tateo, Alessandra, et al.
Publicado: (2020)

Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
por: Zhang, Mingcheng, et al.
Publicado: (2023)

Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
por: Pavan, Enrique, et al.
Publicado: (2021)

Evolution of Volatile Compounds and Spoilage Bacteria in Smoked Bacon during Refrigeration Using an E-Nose and GC-MS Combined with Partial Least Squares Regression
por: Li, Xinfu, et al.
Publicado: (2018)

Emission Rates of Volatile Organic Compounds from Humans
por: Wang, Nijing, et al.
Publicado: (2022)

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
por: Liang, Ce, et al.
Publicado: (2021)

Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat
por: Bao, Gaoliang, et al.
Publicado: (2021)

Effects of Ageing on Donkey Meat Chemical Composition, Fatty Acid Profile and Volatile Compounds
por: Polidori, Paolo, et al.
Publicado: (2022)

Cannabidiol affects breast meat volatile compounds in chickens subjected to different infection models
por: Konieczka, Paweł, et al.
Publicado: (2022)

Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep
por: Li, Jing, et al.
Publicado: (2023)

Characterization of non-volatile and volatile flavor profiles of Coregonus peled meat cooked by different methods
por: Jin, Wengang, et al.
Publicado: (2023)

Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar
por: Yuan, Xi, et al.
Publicado: (2021)

Volatile and Non-Volatile Organic Compounds Stimulate Oviposition by Aphidophagous Predators
por: Riddick, Eric W.
Publicado: (2020)

Postharvest chilling diminishes melon flavor via effects on volatile acetate ester biosynthesis
por: Zhang, Huijun, et al.
Publicado: (2023)

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage
por: Al-Hijazeen, Marwan, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_vm54u0gnqh6h9kll05o8tc77c5