Analysis of Lipid Oxidation Products and Volatile Flavor Compounds in Instant Meatballs during Short-term Storage

Analysis of Lipid Oxidation Products and Volatile Flavor Compounds in Instant Meatballs during Short-term Storage

Lipid oxidation and degradation in instant meatballs stored for different periods of time (0, 1, 2, 3, 4 and 5 days) were investigated by measuring peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, carbonyl value and diene value. The changes in the fatty acid composition o...

Full description

Bibliographic Details
Main Author: PAN Xiaoqian, ZHANG Shunliang, ZANG Mingwu, ZHAO Bing, WANG Shouwei, LI Su, LIU Meng, WU Qianrong, LIU Bowen, ZHAO Yan, QIAO Xiaoling, FU Xiaohang
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
instant meatballs; headspace-solid phase microextraction gas chromatography-mass spectrometry; lipid oxidation and degradation; fatty acid; volatile flavor compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-030.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-030.pdf

Similar Items