Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage

Effects of sugar addition on adipolysis and volatile profiles of dry cured sausage

As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products, we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage after three months of preservation, and the correspo...

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Bibliographic Details
Main Authors:	Zhi Qu, Chunqian Feng, Virginia K. Walker, Wenyi Kang, Nan Liu, Shanqing Zheng
Format:	Article
Language:	English
Published:	KeAi Communications Co. Ltd. 2022-06-01
Series:	Journal of Future Foods
Subjects:	Dry-cured sausage Adipolysis Volatile compounds Organic acid Fatty acid
Online Access:	http://www.sciencedirect.com/science/article/pii/S2772566922000143

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