논문 (학술지)
Ruminant meat flavor influenced by different factors with special reference to fatty acids
| 등록번호 | RPMS-2019-0190777670 | SCI 구분
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※구분 : SCI(SCIE포함), 비SCI |
SCI |
|---|---|---|---|
| 저자명 (주·공동저자) | Arshad Muhammad Sajid; Sohaib Muhammad; Ahmad Rabia Shabir; Nadeem Muhamad Tahir; Imran Ali; Arshad Muhammad Umair; Kwon Joong-Ho; Amjad Zaid | ||
| 논문구분 | 국외전문학술지 | 학술지명 | LIPIDS IN HEALTH AND DISEASE |
| ISSN | 1476-511X | 학술지 출판일자 | 2018-09-24 |
| 학술지 볼륨번호 | 17 | 논문페이지 | 223 ~ - |
| 학술지 임팩트팩터 | 2.66 | 기여율 | 100 % |
| DOI | 10.1186/s12944-018-0860-z | ||
| 초록 | Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard’s reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods | ||
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