Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
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- 作者：Qianli Maa ; Nazimah Hamida ; nazimah.hamid@aut.ac.nz" class="auth_mail" title="E-mail the corresponding author ; Indrawati Oeyb ; Kevin Kantono.a ; Farnaz Faridniab ; Michelle Yooa ; Mustafa Faroukc
- 关键词：Pulsed electric field ; Lamb muscles ; Volatile compounds ; Temporal dominance of sensations ; HS-SPME ; Chilling and frozen storage
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：37
- 期：part_PC
- 页码：359-374
- 全文大小：1415 K
文摘
PEF affects volatile profile and sensory properties of cooked lamb meat
PEF results in significant changes of volatile compounds in different lamb meat cuts
PEF treated samples were associated with meaty, browned, juicy, and livery flavour attributes
PEF treatment significantly enhanced the temporal meaty and oxidized flavour attributes in rib and shoulder cuts