Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural feat...

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Detalles Bibliográficos
Autores principales: Amalia, Lia, Yuliana, Nancy Dewi, Sugita, Purwantiningsih, Arofah, Desi, Syafitri, Utami Dyah, Windarsih, Anjar, Rohman, Abdul, Dachriyanus, Abu Bakar, Nor Kartini, Kusnandar, Feri
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9558031/
https://www.ncbi.nlm.nih.gov/pubmed/36247117
http://dx.doi.org/10.1016/j.heliyon.2022.e10882

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9558031/
https://www.ncbi.nlm.nih.gov/pubmed/36247117
http://dx.doi.org/10.1016/j.heliyon.2022.e10882

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