Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural feat...

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Bibliographic Details
Main Authors:	Lia Amalia, Nancy Dewi Yuliana, Purwantiningsih Sugita, Desi Arofah, Utami Dyah Syafitri, Anjar Windarsih, Abdul Rohman, Dachriyanus, Nor Kartini Abu Bakar, Feri Kusnandar
Format:	Article
Language:	English
Published:	Elsevier 2022-10-01
Series:	Heliyon
Subjects:	Volatilomics Meatball PLS-DA Adulteration Halal
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405844022021703

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