Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

There are limited reports about the effect of different heat treatments on the quality and flavor of Black Tibetan sheep meat. The current study examined the effect of pan-frying, deep-frying, baking, and boiling treatment on the quality of Black Tibetan sheep meat; the amino acid, fatty acid, and v...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Jiqian, Han, Lijuan, Han, Wenzheng, Gui, Linsheng, Yuan, Zhenzhen, Hou, Shengzhen, Wang, Zhiyou, Yang, Baochun, Raza, Sayed Haidar Abbas, Alowais, Abdulaziz Faisal Saleh, Alraddadi, Alaa Ahmed, Alanazi, Anwar Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822090/
https://www.ncbi.nlm.nih.gov/pubmed/36615360
http://dx.doi.org/10.3390/molecules28010165

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9822090/
https://www.ncbi.nlm.nih.gov/pubmed/36615360
http://dx.doi.org/10.3390/molecules28010165

Ejemplares similares