Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine (Q90262092)

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12 April 2020

title

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine (English)

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12 April 2020

author

Mustapha Muhammad Nasiru

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12 April 2020

Ji Luo

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12 April 2020

Wenjing Yan

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12 April 2020

Hong Zhuang

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12 April 2020

Guanghong Zhou

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12 April 2020

Jianhao Zhang

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12 April 2020

publication date

24 September 2019

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12 April 2020

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12 April 2020

volume

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12 April 2020

issue

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12 April 2020

page(s)

13793

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Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei)

12 April 2020

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Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

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Effect of atmospheric cold plasma on structure, activity, and reversible assembly of the phytoferritin

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7 January 2021

Characterisation of cold plasma treated beef and dairy lipids using spectroscopic and chromatographic methods.

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7 January 2021

Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time

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7 January 2021

Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

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7 January 2021

Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham.

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Chemical Changes in Nonthermal Plasma-Treated N-Acetylcysteine (NAC) Solution and Their Contribution to Bacterial Inactivation

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Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: effects on pathogen inactivation and meat-quality attributes

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7 January 2021

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

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7 January 2021

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7 January 2021

Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham.

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7 January 2021

Amino Acid Degradations Produced by Lipid Oxidation Products.

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7 January 2021

Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages

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7 January 2021

The evolution of volatile compounds profile of "Toscano" dry-cured ham during ripening as revealed by SPME-GC-MS approach

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7 January 2021

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

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7 January 2021

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

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7 January 2021

Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

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7 January 2021

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".

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7 January 2021

Influence of partial replacement of NaCl with KCl on profiles of volatile compounds in dry-cured bacon during processing

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7 January 2021

Volatile flavor constituents in the pork broth of black-pig

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7 January 2021

Effect of Carnobacterium piscicola on aroma formation in sausage mince.

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7 January 2021

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Identifiers

DOI

1 reference

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12 April 2020

1 reference

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12 April 2020

PubMed publication ID

31551466

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31551466%20AND%20SRC:MED&resulttype=core&format=json