Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

Volatile compounds, texture, and color characterization of meatballs made from beef, rat, wild boar, and their mixtures

The purpose of this research was to characterize the volatile compounds, texture, and color profile of meatballs made from beef, rat, wild boar, and their combinations. Volatile compounds were analyzed using SPME/GC-MS and multivariate data analysis (PCA, PLS-DA). Additionally, several textural feat...

Full description

Saved in:
Bibliographic Details
Main Authors: Amalia, Lia, Yuliana, Nancy Dewi, Sugita, Purwantiningsih, Arofah, Desi, Syafitri, Utami Dyah, Windarsih, Anjar, Rohman, Abdul, Dachriyanus, Dachriyanus, Abu Bakar, Nor Kartini, Kusnandar, Feri
Format: Article PeerReviewed
Language:English
Published: Elsevier Ltd 2022
Subjects:
Food technology
Online Access:https://repository.ugm.ac.id/282825/1/52_The%20Volatil%20Compound%2C%20Texture.pdf
https://repository.ugm.ac.id/282825/
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universitas Gadjah Mada
Language: English

Internet

https://repository.ugm.ac.id/282825/1/52_The%20Volatil%20Compound%2C%20Texture.pdf
https://repository.ugm.ac.id/282825/

Similar Items