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...

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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

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