Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

New insights revealing the flavor formation of unrinsed mixed sturgeon surimi with chicken breast were evaluated. Seventy-two volatile compounds were identified by gas chromatography–ion mobility spectrometry among the 11 surimi sample groups. The addition of 40% chicken breast caused changes in the...

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Detalles Bibliográficos
Autores principales: Xu, Pengfei, Liu, Li, Liu, Kang, Wang, Jinlin, Gao, Ruichang, Zhao, Yuanhui, Bai, Fan, Li, Yujin, Wu, Jihong, Zeng, Mingyong, Xu, Xinxing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9758530/
https://www.ncbi.nlm.nih.gov/pubmed/36536613
http://dx.doi.org/10.1016/j.fochx.2022.100534

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9758530/
https://www.ncbi.nlm.nih.gov/pubmed/36536613
http://dx.doi.org/10.1016/j.fochx.2022.100534

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