Evaluation of the Influence of Flavor Characteristics of Cooked Bacon with Different Sterilization Methods by GC-IMS Combined with HS-SPME-GC-MS and Electronic Nose
This study investigated the impact of high pressure and temperature (HTHP) and electron-beam irradiations (3, 5, 7, and 9 kGy) using differences in two sterilization methods on the volatile compounds and sensory characteristics of cooked bacon. It showed that 7 and 9 kGy of irradiation caused a sign...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/22/3547 |