Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and
off-flavor development. Lipids contribute to food flavor generation due to their degradation to …

Early reviews focused on volatile compounds in cooked meat or meat products by GC–MS
analysis. However, actually only a small number of odor-active activities, ie, odorants, play …

The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

This study aimed to evaluate the effect of frozen storage on the changes in volatile
aldehydes (VAs), volatile alcohols (VCs), lipid oxidation, and fatty acid composition of …

This research aimed to investigate the effects of dietary pterostilbene supplementation on
meat quality, myofibrillar protein (MP) structure and antioxidant capacity of broiler chicken …

The role of lipids in changes of volatile organic compounds (VOCs) in grass carp during 1
month of frozen storage with different freeze-thaw cycles and subsequent heat treatment …

Lipid and protein oxidation are the main causes of meat deterioration during freezing.
Traditional methods using hyperspectral imaging (HSI) need to train multiple independent …

Protein-based emulsion gels (PEGs) can provide a stable network structure and improve the
physical and chemical stability and texture of substances. PEGs have adjustable …

To clarify the influence of the traditional curing method on metabolites and the relationship
between nonvolatile metabolites and volatile substances. Untargeted metabolomics based …