Effects of chitosan coating combined with thermal treatment on physicochemical properties, bacterial diversity and volatile flavor of braised duck meat during refrigerated storage
Huanhuan Li, Sijia Qu, Ping Ma, Jin Zhang, Ke Zhao, Lihong Chen, Qicheng Huang, Gaohang Zou, Honggang Tang
Topics & Concepts
Food scienceTendernessChemistryNonanalChitosanFlavorHexanalFood spoilageCoatingLipid oxidationBacteriaBiochemistryBiologyOrganic chemistryAntioxidantGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and Physiology