Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork

التفاصيل البيبلوغرافية
العنوان:	Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork
المؤلفون:	Huali Li, Yingying Liu, Yinglin Peng, Shiliu Yang, Huibo Ren, Xionggui Hu, Ji Zhu, Yuan Deng, Qingming Cui, Siyang Zhang, Jianbo Zuo, Lihua Cao, Chen Chen
المصدر:	International Journal of Food Properties, Vol 27, Iss 1, Pp 1133-1149 (2024)
بيانات النشر:	Taylor & Francis Group, 2024.
سنة النشر:	2024
المجموعة:	LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture
مصطلحات موضوعية:	Ningxiang pork, intramuscular fat, lipid, volatile organic compound, correlation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
الوصف:	Lipids and volatile organic compounds (VOCs) are essential contributors to meat flavor. However, no studies to date have comprehensively explored the lipids and VOCs in raw pork from Ningxiang (NX) pigs and their hybrid breed Berkshire × Ningxiang (BN) pigs. This study aimed to identify the lipids and VOCs and reveal the crucial lipids for characteristic flavor formation. Samples were collected from the longissimus dorsi muscle of six NX and BN 8-month-old pigs each. The intramuscular fat (IMF) content of NX pork was 5.43%, almost twice that of BN pork (p 1, p
نوع الوثيقة:	article
وصف الملف:	electronic resource
اللغة:	English
تدمد:	10942912 1532-2386 1094-2912
Relation:	https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386
DOI:	10.1080/10942912.2024.2387934
URL الوصول:	https://doaj.org/article/fef28ce7bb1d4874a452dc0739f6ef8c
رقم الأكسشن:	edsdoj.fef28ce7bb1d4874a452dc0739f6ef8c
قاعدة البيانات:	Directory of Open Access Journals

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تدمد:	10942912 15322386
DOI:	10.1080/10942912.2024.2387934