Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 18-26

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

^a INIA   (Spain)

Author keywords

Cooked meat products; Dynamic headspace extraction; High pressure processing; Low acid fermented sausage; SPME; Volatile compounds

Indexed keywords

ALDEHYDES; CHEMICAL COMPOUNDS; FATTY ACIDS; HIGH PRESSURE EFFECTS; MEATS; METABOLISM; PARAFFINS; VOLATILE ORGANIC COMPOUNDS;

COOKED MEAT; DYNAMIC HEADSPACE EXTRACTION; FERMENTED SAUSAGES; SPME; VOLATILE COMPOUNDS;

EXTRACTION;

2,3 BUTANEDIONE; ACETALDEHYDE; ALCOHOL; ALDEHYDE; ALKANE; FATTY ACID; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; COOKED FOOD; DYNAMIC HEADSPACE EXTRACTION; EXTRACTION; FERMENTATION; FOOD PROCESSING; FREEZING; INTERMETHOD COMPARISON; MEAT; MICROBIAL METABOLISM; PORK; SOLID PHASE MICROEXTRACTION; ANALYSIS; CHEMISTRY; COOKING; PROCEDURES; RED MEAT;

COOKING; FERMENTATION; MEAT PRODUCTS; RED MEAT; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84355162890     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.012     Document Type: Article

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