We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of Processing on Volatile Organic Compounds Formation of Meat—Review.
- Authors
Wojtasik-Kalinowska, Iwona; Szpicer, Arkadiusz; Binkowska, Weronika; Hanula, Monika; Marcinkowska-Lesiak, Monika; Poltorak, Andrzej
- Abstract
Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard's and Strecker's reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds' formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment.
- Subjects
VOLATILE organic compounds; MEAT flavor &; odor; FLAVOR; MICROBIAL metabolism; LOW temperature plasmas; MANUFACTURING processes; MEAT
- Publication
Applied Sciences (2076-3417), 2023, Vol 13, Issue 2, p705
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app13020705