상세 보기
Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat
- Kang, Geunho;
- Cho, Soohyun;
- Seong, Pilnam;
- Park, Beomyoung;
- Kim, Sangwoo;
- ... Kim, Youngjun;
- 외 3명
Citations
WEB OF SCIENCE
36Citations
SCOPUS
40초록
This study investigated the effects of high pressure processing (HPP) on fatty acid composition and volatile compounds in Korean native black goat (KNBG) meat. Fatty acid content in KNBG meat was not significantly (p > 0.05) different among the control goats and those subjected HPP. The 9,12-octadecadienoic acid and octadecanoic acid, well-known causes of off-flavors, were detected from meat of some KNBG. A difference between the control and HPP treatment was observed in the discriminated function analysis using an electronic nose. The results suggest that the volatile compounds in KNBG meat were affected by HPP. (C) 2013 Elsevier Ltd. All rights reserved.
키워드
Goat meat; Off-flavors; Indole; Octadecadienoic acid; Octadecanoic acid; CHILLED STORAGE; INDIGENOUS GOAT; QUALITY TRAITS; LITTER SIZE; KID MEAT; BEEF; PARAMETERS; MUSCLE; SHEEP; OIL
- 제목
- Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat
- 저자
- Kang, Geunho; Cho, Soohyun; Seong, Pilnam; Park, Beomyoung; Kim, Sangwoo; Kim, Donghun; Kim, Youngjun; Kang, Sunmun; Park, Kyoungmi
- 발행일
- 2013-08
- 유형
- Article
- 저널명
- Meat Science
- 권
- 94
- 호
- 4
- 페이지
- 495 ~ 499
- 언어
- ENG
- 출판사
- ELSEVIER SCI LTD
- 발행국가
- 영국
- 분량
- 5 페이지
- ISSN
- E 1873-4138
P 0309-1740