Release of five indicator volatiles from a model meat emulsion to study phase contribution to meat aroma

International Journal of Food Properties

Volumn 10, Issue 4, 2007, Pages 807-818

  Herrera Jimnéz, Marisol ^a   Escalona Buenda, H ^b   Ponce Alquicira, Edith ^a   Verde Calvo, R ^a   Guerrero Legarreta, Isabel ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

Author keywords

Aldehydes; Meat aroma; Meat emulsion; Myofibrillar proteins; Pyrazines; Volatiles

Indexed keywords

ALDEHYDES; EMULSIONS; LIPIDS; PHOSPHATES; PROTEINS; VEGETABLE OILS;

AQUEOUS PHASES; LIPID OXIDATION; MEAT AROMA; MEAT EMULSION; MYOFIBRILLAR PROTEINS; PYRAZINES;

MEATS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS;

EID: 35649002023     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701237448     Document Type: Article

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