Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage

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成果类型：

期刊论文

作者：

Sun, Shuguo;Zhao, Juanhong;Luo, Zhang;Lin, Qinlu;Luo, Feijun;...

通讯作者：

Yang, Tao

作者机构：

[Luo, Feijun; Yang, Tao; Zhao, Juanhong; Sun, Shuguo; Lin, Qinlu] Cent South Univ Forestry & Technol, Coll Food Sci & Engn,Natl Engn Lab Deep Proc Rice, Changsha Engn Res Ctr Food Storage & Preservat,Hu, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Hunan, Peoples R China.

[Luo, Zhang] Tibet Agr & Anim Husb Univ, Coll Food Sci, Lingzhi 860000, Tibet, Peoples R China.

[Luo, Feijun] Univ Cambridge, Addenbrookes Hosp, Dept Pathol, Cambridge, England.

通讯机构：

[Yang, Tao] C

Cent South Univ Forestry & Technol, Coll Food Sci & Engn,Natl Engn Lab Deep Proc Rice, Changsha Engn Res Ctr Food Storage & Preservat,Hu, Hunan Key Lab Processed Food Special Med Purpose, Changsha 410004, Hunan, Peoples R China.

语种：

英文

关键词：

Yak meat;Deterioration index;Volatile compounds;Headspace solid-phase microextraction

期刊：

Journal of Food Science and Technology

ISSN：

0022-1155

年：

2020

卷：

期：

页码：

1351-1361

DOI：

10.1007/s13197-019-04169-8

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 degrees C) and controlled freezing-point (- 2 degrees C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of storage at 0 degrees C, which exceeded the secondary freshness value according to the Chinese national standard. For storage at - 2 degrees C, the TVB-N did not exceed 15 mg/100 g until 24 days. Compared with storage at 0 degrees C, the samples stored at - 2 degrees C had a slower rate of...

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Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage

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