Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
Ligang Yu, Ying Pang, Shen Guang, Baoqing Bai, Yukun Yang, Maomao Zeng
Topics & Concepts
ChemistryLipid oxidationChromatographyGas chromatography–mass spectrometryFood scienceMass spectrometryBiochemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAgriculture Sustainability and Environmental Impact