Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 749-758

  Rivas Cañedo, Ana ^a   Juez Ojeda, Cristina ^a   Nuñez, Manuel ^a   Fernández García, Estrella ^a  

^a INIA   (Spain)

Author keywords

Cooked pork meat products; High pressure processing; SPME; Volatile compounds

Indexed keywords

ACETOIN; AFTER-TREATMENT; BUTANEDIOL; CONTROL SAMPLES; DIACETYL; ETHYL ESTERS; EXPOSURE TIME; HIGH-PRESSURE PROCESSING; HIGH-PRESSURE TREATMENT; MICROBIOTAS; PORK MEAT; PRESSURE LEVEL; REFRIGERATED STORAGES; SPME; STORAGE PERIODS; VOLATILE COMPOUNDS; VOLATILE FRACTIONS; VOLATILE PROFILE;

ALDEHYDES; ESTERS; ETHANOL; FATTY ACIDS; HIGH PRESSURE EFFECTS; MEATS;

VOLATILE ORGANIC COMPOUNDS;

2,3 BUTANEDIOL; 2,3 BUTANEDIONE; ACETALDEHYDE; ACETIC ACID; ACETOIN; ALCOHOL; ALDEHYDE; ETHYL 6 DEOXY 3,5 DI O METHYL 6 (3 METHYL 3 NITROSOUREIDO) ALPHA GLUCOFURANOSIDE; FATTY ACID; VOLATILE AGENT;

ARTICLE; CONTROLLED STUDY; COOKED FOOD; DISCRIMINANT ANALYSIS; FOOD PROCESSING; FOOD STORAGE; HYPERBARISM; MICROFLORA; NONHUMAN; PORK; REFRIGERATOR; VACUUM;

EID: 77956615899     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.091     Document Type: Article

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