Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes

Volatile compounds and physicochemical properties of meat are significantly changed by cooking processes. This study explored the influence of different stir-frying temperatures and times on the dynamic changes of the physicochemical characteristics and volatiles of pork tenderloin and determined th...

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Detalhes bibliográficos

Principais autores:	Ziqiang Wang, Tianjie Nie, Huiying Zhang, Wenqian Wang, Haitao Chen, Shuqi Wang, Baoguo Sun
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-11-01
coleção:	Foods
Assuntos:	pork tenderloin stir frying quality attributes volatile compounds correlation
Acesso em linha:	https://www.mdpi.com/2304-8158/12/23/4299
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