Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

LWT

Volumn 48, Issue 1, 2012, Pages 102-106

  Wang, Jiamei ^a   Jin, Guofeng ^b   Zhang, Wangang ^a   Ahn, D U ^c   Zhang, Jianhao ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Dry cured turkey ham; Principal component analysis; Salt; TBARS; Volatile compounds

Indexed keywords

ALDEHYDES; CURING; HYDROCARBONS; KETONES; MAMMALS; MEATS; PARAFFINS; PRINCIPAL COMPONENT ANALYSIS; SALTS; VOLATILE ORGANIC COMPOUNDS;

FIRST PRINCIPAL COMPONENTS; LIPID OXIDATION; SALT CONCENTRATION; SALT CONTENT; TBARS; TOTAL CONTENT; TOTAL VARIANCE; VOLATILE COMPOUNDS;

DRYING;

SUIDAE;

EID: 84862798755     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.02.020     Document Type: Article

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