Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS

Beef is popular meat, rich in protein and delicious taste. Good stir-fried conditions could make the beef more nutritious and delicious. In this work, the optimization of stir-fried condition was studied through orthogonal method. Separation procedures utilizing ultrafiltration, Sephadex G-15 and re...

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Bibliographic Details
Main Authors: Yan Huang, Wen Duan, Linhan Wang, Junfei Xiao, Yuyu Zhang
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
stir-fried beef
umami peptide
sensory evaluation
lc-ms
orthogonal optimization
Online Access:http://dx.doi.org/10.1080/10942912.2019.1677705

Internet

http://dx.doi.org/10.1080/10942912.2019.1677705

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