High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage

Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (−18°C), 0.56 cm/h (−40°C) and 2.00 cm/h (−80°C) were determined and analyzed. The results showed that the flavor of HGM decreased signif...

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Detalles Bibliográficos
Autores principales: Bi, Yong-Zhao, Luo, Yu-Long, Luo, Rui-Ming, Ji, Chen, Gao, Shuang, Bai, Shuang, Wang, Yong-Rui, Dong, Fu-Jia, Hu, Xiao-Lei, Guo, Jia-Jun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361012/
https://www.ncbi.nlm.nih.gov/pubmed/35958244
http://dx.doi.org/10.3389/fnut.2022.959824

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361012/
https://www.ncbi.nlm.nih.gov/pubmed/35958244
http://dx.doi.org/10.3389/fnut.2022.959824

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