Volatile off-flavor compounds in porcine liver

被引：1
|
作者：
Im, S
Kurata, T
机构：
[1] Niigata Univ Pharm & Appl Life Sci, Niizu 9568603, Japan
[2] Ochanomizu Univ, Inst Environm Sci Human Life, Bunkyo Ku, Tokyo 1128610, Japan
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 2003年 / 50卷 / 12期
关键词：
D O I：
10.3136/nskkk.50.574
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was the identification of the volatile compounds in porcine liver to clarify the key compounds of fishy off-flavor. The volatile compounds of liver sample with and without ferrous chloride were collected using steam distillation under reduced pressure and the volatiles were analyzed by GC and GC-MS. Volatile aldehydes, alcohols and acids in porcine liver added with ferrous chloride increased in kinds and amounts. Results showed that (EZ)-2,4-heptadienal, (EE)-2,4-heptadienal which possibly contribute to the fishy off-flavor were considered to have been produced from unsaturated fatty acids of porcine liver by oxidation.
引用
收藏
页码：574 / 577
页数：4
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