2018
DOI: 10.1016/j.meatsci.2018.05.016
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Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days

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Cited by 14 publications
(5 citation statements)
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“…The increased abundance of 3-hydroxydodecanoic acid in the MS and CON group using GC–MS based metabolomics might confirm the changed fatty acids metabolism based on the UHPLC-QTOF-MS based metabolomics study. The increased concentration of raw meat hexanal was due to β-oxidation of unsaturated fatty acids ( Schuster, Franke, Silcock, Beauchamp, & Bremer, 2018 ). The much lower hexanal in AS group might indicate its higher thermal oxidative stability ( Zhou, Zhao, Bindler, & Marchioni, 2014 ).…”
Section: Discussionmentioning
confidence: 99%
“…The increased abundance of 3-hydroxydodecanoic acid in the MS and CON group using GC–MS based metabolomics might confirm the changed fatty acids metabolism based on the UHPLC-QTOF-MS based metabolomics study. The increased concentration of raw meat hexanal was due to β-oxidation of unsaturated fatty acids ( Schuster, Franke, Silcock, Beauchamp, & Bremer, 2018 ). The much lower hexanal in AS group might indicate its higher thermal oxidative stability ( Zhou, Zhao, Bindler, & Marchioni, 2014 ).…”
Section: Discussionmentioning
confidence: 99%
“…Some packaging techniques include packaging with heat sealers, vacuum packaging, pressure packaging, and packaging with silica gel [9][10][11]. In this activity, a vacuum packaging technique was applied, which is done by removing all air in the package before it is sealed, to minimize contact, especially with oxygen and water vapor in the surrounding environment [12][13][14][15].…”
Section: Introductionmentioning
confidence: 99%
“…Também foram identificadas a 2-butanona, derivada da oxidação de ácidos graxos poli-insaturados e da degradação de aminoácidos pela via de Strecker Schuster. et al 2018), a 2,3-dimetil-ciclopenten-1-ona a 1-fenil-cetanona.…”
Section: Introductionunclassified
“…Os aldeídos de cadeia linear são derivados da β-oxidação de ácidos graxos, como o ácido linolênico (Schuster et al, 2018;Domínguez et al, 2014). Ainda, durante o processo de cozimento, os compostos voláteis são formados a partir da degradação de Strecker e da reação de Maillard, como o 2-metilbutanal, 3metilbutanal e furfural (Donadel et al, 2013;Chen, Balagiannis, & Parker, 2019;.…”
Section: Introductionunclassified
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