کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2450126 1109626 2013 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat
چکیده انگلیسی


• Volatile compounds (VCs) from Korean native black goat (KNBG) meat were examined.
• High pressure processing affected the patterns of VC in KNBG meat.
• 9,12-Octadecadienoic acid and octadecanoic acid were detected in some of the KNBG.

This study investigated the effects of high pressure processing (HPP) on fatty acid composition and volatile compounds in Korean native black goat (KNBG) meat. Fatty acid content in KNBG meat was not significantly (p > 0.05) different among the control goats and those subjected HPP. The 9,12-octadecadienoic acid and octadecanoic acid, well-known causes of off-flavors, were detected from meat of some KNBG. A difference between the control and HPP treatment was observed in the discriminated function analysis using an electronic nose. The results suggest that the volatile compounds in KNBG meat were affected by HPP.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 94, Issue 4, August 2013, Pages 495–499
نویسندگان
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