Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

New insights revealing the flavor formation of unrinsed mixed sturgeon surimi with chicken breast were evaluated. Seventy-two volatile compounds were identified by gas chromatography–ion mobility spectrometry among the 11 surimi sample groups. The addition of 40% chicken breast caused changes in the...

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Detalhes bibliográficos

Principais autores:	Pengfei Xu, Li Liu, Kang Liu, Jinlin Wang, Ruichang Gao, Yuanhui Zhao, Fan Bai, Yujin Li, Jihong Wu, Mingyong Zeng, Xinxing Xu
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2023-03-01
coleção:	Food Chemistry: X
Assuntos:	Sturgeon Chicken breast Lipid oxidation Flavor profile Correlation analysis
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2590157522003327
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