Analysis of dynamic chemical changes in Chinese cantonese sausage: Factors influencing content of nitrite and formation of flavor substances - Chen, Wanzhu; Rui, Hanming; Yuan, Haitao; Zhang, Ling (Journal of food engineering, 2007)
Keywords: Biological and medical sciences; carbonyl value; chemical analysis; chemical precursors; chemical reactions; Chinese cantonese sausage; Chinese cantonese sausage (CCS); chromogenic rate; chromogenic reaction; Dynamic chemical changes; flavor; flavor compounds; Food engineering; Food industries; free amino acids; Free amino acids (FAA); free fatty acids; Free fatty acids (FFA); Fundamental and applied biological sciences. Psychology; General aspects; heat treatment; lipid peroxidation; Meat and meat product industries; meat composition; Nitrite; nitrites; Oxidation of fat; peroxide value; sausages; sensory properties; sodium nitrite; temporal variation; water content; Free fatty acids (FFA); Oxidation of fat; Chinese cantonese sausage (CCS); Dynamic chemical changes; Nitrite; Free amino acids (FAA); Sausage; Chemical analysis; Nitrites; Meat product; Pork product; Free fatty acid; Flavor; Fat; Oxidation