Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study

The physicochemical property, volatile flavor compounds, and microbial community structure of Jinhua fatty ham (FH) and lean ham (LH) were investigated and compared by high-throughput sequencing and HS-GC-IMS. Results showed that FH had higher pH and slightly lighter and yellower color than LH. Mean...

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Detalles Bibliográficos
Autores principales: Zhang, Jin, Zhao, Ke, Li, Huanhuan, Li, Shuangxi, Xu, Weimin, Chen, Lihong, Xie, Jing, Tang, Honggang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9912027/
https://www.ncbi.nlm.nih.gov/pubmed/36778855
http://dx.doi.org/10.3389/fmicb.2023.1124770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9912027/
https://www.ncbi.nlm.nih.gov/pubmed/36778855
http://dx.doi.org/10.3389/fmicb.2023.1124770

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