Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose

This study investigated the impact of high pressure and temperature (HTHP) and electron-beam irradiations (3, 5, 7, and 9 kGy) using differences in two sterilization methods on the volatile compounds and sensory characteristics of cooked bacon. It showed that 7 and 9 kGy of irradiation caused a sign...

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Detalles Bibliográficos
Autores principales: Wu, Ruixiao, Yang, Chunjie, Xi, Linjie, Wang, Tian, Zhang, Ju, Kou, Liping, Ding, Wu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689316/
https://www.ncbi.nlm.nih.gov/pubmed/36429139
http://dx.doi.org/10.3390/foods11223547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689316/
https://www.ncbi.nlm.nih.gov/pubmed/36429139
http://dx.doi.org/10.3390/foods11223547

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