Effects of cooking method and final core-temperature on cooking loss lipid oxidation nucleotide-related compounds and aroma volatiles of Hanwoo brisket

机译：蒸煮方法和最终核心温度对韩宇牛ket蒸煮损失脂质氧化核苷酸相关化合物和香气挥发物的影响

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摘要

ObjectiveThis study observed the effects of cooking method and final core temperature on cooking loss, lipid oxidation, aroma volatiles, nucleotide-related compounds and aroma volatiles of Hanwoo brisket (deep pectoralis).

机译：目的本研究观察蒸煮方法和最终核心温度对韩宇胸肉（深胸大胸肉）蒸煮损失，脂质氧化，香气挥发物，核苷酸相关化合物和香气挥发物的影响。

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期刊名称 Asian-Australasian Journal of Animal Sciences
作者
Dicky Tri Utama; Ki Ho Baek; Hae Seong Jeong; Seok Ki Yoon; Seon-Tea Joo; Sung Ki Lee;
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作者单位

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年(卷),期 2018(31),2
年度 2018
页码 293–300
总页数 8
原文格式 PDF
正文语种
中图分类动物学;
关键词
Cooking Method Core Temperature Hanwoo Inosinic Acid Lipid Oxidation Volatile;

机译：烹饪方法;核心温度;Hanwoo;肌苷酸;脂质氧化;挥发性;

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专利

1. Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket [J] . Utama Dicky Tri, Baek Ki Ho, Jeong Hae Seong, Asian-Australasian Journal of Animal Sciences . 2018,第2期

机译：烹饪方法和最终核心温度对Hanwoo Brisket烹饪损失，脂氧化，核苷酸相关化合物和香气挥发物的影响
2. Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat [J] . Rasinska Ewa, Rutkowska Jaroslawa, Czarniecka-Skubina Ewa, LWT-Food Science & Technology . 2019,第期

机译：烹饪方法对兔肉脂酸含量，脂氧化和挥发性化合物的影响
3. Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat [J] . Dominguez Ruben, Gomez Maria, Fonseca Sonia, LWT-Food Science & Technology . 2014,第2期

机译：热处理对小马肉中挥发性化合物形成，蒸煮损失和脂质氧化的影响
4. Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo Meat [C] . Phongchai Klinhom, Jitra Klinhom, Sasithorn Methawiwat Uttaradit Rajabhat University International Conference on Science and Technology . 2017

机译：不同烹饪方法对水牛肉烹饪损失和脂质氧化的影响
5. EFFECTS OF INGREDIENTS, COOKING METHODS, AND HOLDING TIME ON THE RATE OF GROWTH OF STAPHYLOCOCCUS AUREUS AND ENTEROTOXIN PRODUCTION IN LAMB MEAT PATTIES [D] . ERKUT, AYSE. 1960

机译：成分，烹饪方法和停留时间对羔羊肉中金黄色葡萄球菌生长速率和肠毒素产生速率的影响
6. Effects of ultrasonic-assisted cooking on the volatile compounds oxidative stability and sensory quality of mortadella [O] . Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, 2021

机译：超声波辅助烹饪对挥发性化合物氧化稳定性和Mortadells感官质量的影响
7. Effects of Cooking Method and Temperature on the Lipid Oxidation of Electron-Beam Irradiated Hanwoo Steak. [O] . 2005

机译：烹饪方法和温度对电子束辐照湿润氧化的影响。

Effects of cooking method and final core-temperature on cooking loss lipid oxidation nucleotide-related compounds and aroma volatiles of Hanwoo brisket

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