comparison of physico-chemical and textural properties, as well as volatile compounds, from low-fat and regular-fat sausages

Summary In order to determine the optimum method for extraction of the entire flavour profile of sausages, three extraction techniques, solvent extraction (SE), purge and trap (PT), and simultaneous distillation extraction (SDE), were compared. Similarly, to effectively analyse the volatile compound...

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Veröffentlicht in:	International journal of food science & technology 2005, Vol.40 (1), p.83-90
Hauptverfasser:	Yoo, S.S, Kook, S.H, Chin, K.B, Shim, J.H
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences extraction flavor flavor compounds food analysis Food industries Fundamental and applied biological sciences. Psychology gas chromatography GC-MS heterocyclic compounds isolation techniques lipids low fat foods mass spectrometry Meat and meat product industries meat quality optimization physicochemical properties purge and trap extraction sausages simultaneous distillation extraction solvent extraction texture volatile compounds
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Zusammenfassung:	Summary In order to determine the optimum method for extraction of the entire flavour profile of sausages, three extraction techniques, solvent extraction (SE), purge and trap (PT), and simultaneous distillation extraction (SDE), were compared. Similarly, to effectively analyse the volatile compounds of low‐fat (
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2004.00911.x