Charactering the spoilage mechanism of “three sticks” of Jinhua ham

To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. The results showed that off-odors of spoiled hams were dominated by rancid, sour, sulfide and...

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Bibliographic Details
Main Authors: Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao
Format: Article
Language:English
Published: Tsinghua University Press 2022-09-01
Series:Food Science and Human Wellness
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Online Access:http://www.sciencedirect.com/science/article/pii/S2213453022000593
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