Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork
Abstract
The present study aims to explore rapid method for the detection of flavor substances in Ningxiang pork. Collect the longissimus dorsi samples of Ningxiang pigs with a left carcass weight 25–30 kg. After pretreatment, five factors affecting the volatile flavors of Ningxiang pork were detected: heat treatment time, the amount of saturated NaCl solution added, sample weight, equilibrium time and equilibrium temperature. The results showed that...
Paper Details
Title
Optimizing conditions of electronic nose for rapid detection of flavor substances in Ningxiang Pork
Published Date
May 26, 2021
Volume
44
Issue
8
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