Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages |
Yoo, Seung-Seok
(Department of Culinary Science, Honam University)
Kook, Sung-Ho (Department of Animal Science, Institute of Agricultural Science and Technology Chonnam National University) Park, Sung-Yong (Department of Animal Science, Institute of Agricultural Science and Technology Chonnam National University) Shim, Jae-Han (Division of Applied Bioscience and Biotechnology, Institute of Agricultural Science and Technology, Chonnam National University) Chin, Koo-Bok (Department of Animal Science, Institute of Agricultural Science and Technology Chonnam National University) |
1 |
Comparison of sample preparation techniques for gas chromatographic analysis
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2 |
The comparison of physico-chemical and textural properties, as well as volatile compounds, from low-tilt and regular-fat sausages
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3 |
Calculation and application of retention indices in programmed temperature gas chromatography
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4 |
Development of low-fat comminuted sausage manufactured with various fat replacers similar textural characteristics to those of regular-fat counterpart
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5 |
The study on the formation of sulfur-containing compounds responsible for meat flavor generated by the Maillard reaction
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6 |
Characteristics flavor compounds of commercial soybean paste
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7 |
Formation of smoke flavor compounds by the thermal lignin degradation;Flavor Precursor
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8 |
Study of the effects of smoke flavourings on the oxidative stability of the lipids on pork adipose tissue by means of Fourier transform infrared spectroscopy
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9 |
Evaluation of various combinations of pork lean and water added on the physico-chemical, textural and sensory characteristics of low-fat sausages
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10 |
Official Methods of Analysis
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11 |
The effect of cooking conditions on the formation of volatile heterocyclic compound in pork
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12 |
Influence of lipid fraction, emulsifier fraction, and mean particle diameter of oil-in-water emulsions on the release of 20 aroma compounds
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13 |
Effect of lipid composition on meat-like model systems containing cysteine, ribose, and polyunsaturated fatty acids
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14 |
Identification of major volatile compounds in frankfurters
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15 |
Effects of salting, drying, cooking, and smoking operations on volatile compound formation and color pattems in pork
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16 |
Experimental and modeling studies showing the effect of lipid type and level on flavor release from milk-based liquid emulsions
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17 |
Implications of fat on flavor
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18 |
Modem Alchemy: Use of Flavors in Food
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19 |
Release of volatile odor compounds from full-fat and reduced-fat frankfurters
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20 |
Effect of some filt replacers on the release of volatile aroma compounds from low-fat meat products
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21 |
Non-meat ingredients for meat processing
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22 |
Flavor interactions: The greater whole
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