Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Food Chemistry

Volumn 194, Issue , 2016, Pages 12-19

  Yue, Jin ^a   Zhang, Yifeng ^a   Jin, Yafang ^a   Deng, Yun ^a   Zhao, Yanyun ^b  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

High hydrostatic pressure; Non volatile compounds; Squid; Umami; Volatile compounds

Indexed keywords

HYDRAULICS; HYDROSTATIC PRESSURE; LACTIC ACID; MOLLUSCS; MUSCLE; SHELLFISH; SQUIDS;

ADENOSINE MONOPHOSPHATE; EQUIVALENT UMAMI CONCENTRATIONS; FREE AMINO ACIDS; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; NON-VOLATILE COMPOUNDS; UMAMI; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ADENOSINE PHOSPHATE; CALCIUM; ESSENTIAL AMINO ACID; GUANOSINE PHOSPHATE; INOSINE PHOSPHATE; LACTIC ACID; PHOSPHATE; SODIUM; SUCCINIC ACID; URIDINE PHOSPHATE; VOLATILE AGENT;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; HYDROSTATIC PRESSURE; MUSCLE; NONHUMAN; SQUID; STORAGE TEMPERATURE; ANIMAL; CHEMISTRY; DECAPODIFORMES;

CEPHALOPODA;

ANIMALS; DECAPODIFORMES; HYDROSTATIC PRESSURE;

EID: 84938398358     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.134     Document Type: Article

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