Lipidomic Analysis of the Effect of Irradiation on the Flavor of Chilled Pigeon Meat

Lipidomic Analysis of the Effect of Irradiation on the Flavor of Chilled Pigeon Meat

In order to explore the characteristic flavor compounds and to infer the possible main flavor precursors in irradiated pigeon meat, the changes of volatile compounds and lipid metabolites in irradiated pigeon meat were analyzed by headspace solid phase microextraction-gas chromatography-mass spectro...

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Bibliographic Details
Main Author: LIU Qiaoyu, CHEN Junwen, HUANG Xiaoxia, YOU Yun, CHEN Weibo, ZENG Xiaofang, CHEN Haiguang
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
chilled pigeons; volatile compounds; lipidomics; headspace solid phase microextraction-gas chromatography-mass spectrometry; ultra-high performance liquid chromatography-tandem quadrupole time-of-flight high-resolution tandem mass spectrometry
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-033.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-033.pdf

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