Differences in Volatile Flavor Compounds in Hand-Grab Mutton Frozen at Different Freezing Rates

Differences in Volatile Flavor Compounds in Hand-Grab Mutton Frozen at Different Freezing Rates

To investigate the influence of freezing rate on the volatile flavor compounds in hand-grab mutton, the differences in the volatile flavor compounds among unfrozen samples (control) and those frozen at three different freezing rates, namely 0.26 (?18 ℃), 0.56 (?40 ℃) and 2.00 cm/h (?80 ℃) were analy...

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Bibliographic Details
Main Author: BI Yongzhao, SHAN Qimei, LUO Ruiming, BAI Shuang, JI Chen, WANG Yongrui
Format: Article
Language:English
Published: China Food Publishing Company 2023-01-01
Series:Shipin Kexue
Subjects:
hand-grab mutton; freezing rate; headspace solid-phase microextraction-gas chromatography-mass spectrometry; electronic nose; volatile flavor compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-036.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-036.pdf

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