Effects of Rhodobacter sphaeroides Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage

Effects of Rhodobacter sphaeroides Crude Extracts on Volatile Flavor Substances and Flavor Amino Acids of Sausages During Storage

In order to test the effects of the crude extracts from Rhodobacter sphaeroides (CCRS) on the volatile flavor substances and flavor amino acids of sausages during storage, the sausages were respectively processed with addition of CCRS at higher, medium and lower concentrations. Sausage processed wit...

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Bibliographic Details
Main Authors: Xinyue KANG, Hongfan CHEN, Jingjing MAO, Xin NIE, Dayu LIU, Yin ZHANG, Zhiping ZHAO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-06-01
Series:Shipin gongye ke-ji
Subjects:
rhodobacter sphaeroides
fermented extracts
sausages
volatile flavor substances
amino acids
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090096

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090096

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