SYMPOSIUM ON MEAT FLAVOR OFF-FLAVORS IN MEAT AND FISH - REVIEW

被引：62

作者：

REINECCIUS, GA

机构：

[1] Dept of Food Science & Nutrition, University of Minnesota, St Paul, Minnesota, 55108

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb09994.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Current literature on the off‐flavors in meats due to genetics (mutton odor and swine sex odor), the animal's diet and environment, processing (irradiation and retorting), bacterial spoilage and oxidation are reviewed. Emphasis is placed on discussing chemical mechanisms, compounds responsible for and means of inhibiting these off‐flavors. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：12 / +

页数：1

共 165 条

[61] PRECURSORS OF VOLATILE SULFIDES IN SPOILING NORTH-SEA COD (GADUS-MORHUA) [J].