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

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...

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Bibliographic Details
Main Authors: Jiqian Liu, Lijuan Han, Wenzheng Han, Linsheng Gui, Zhenzhen Yuan, Shengzhen Hou, Zhiyou Wang, Baochun Yang, Sayed Haidar Abbas Raza, Abdulaziz Faisal Saleh Alowais, Alaa Ahmed Alraddadi, Anwar Mohammed Alanazi
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
black Tibetan sheep
heat treatment
meat flavor
pan-fried meat quality
Online Access:https://www.mdpi.com/1420-3049/28/1/165

Internet

https://www.mdpi.com/1420-3049/28/1/165

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