Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time
Abstract
The oxidation and volatile constituents of bacon (which made of white pig (Duroc × Landrace × Yorkshire) and black pig (Beijing Black × Yorkshire)) during refrigerated storage were analyzed by thiobarbituric acid reactive substances (TBARS), total thiol groups, gas chromatography-mass spectrometry (GC–MS) and gas chromatography coupling with ion mobility spectrometry (GC-IMS). The TBARS value of tested samples increased while the total thiol...
Paper Details
Title
Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time
Published Date
Sep 1, 2021
Journal
Volume
357
Pages
129765 - 129765
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