Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation
Zhigang Ke, Yan Bai, Yiwen Bai, Yushan Chu, Saiqi Gu, Xingwei Xiang, Yuting Ding, Xuxia Zhou
Topics & Concepts
ChemistryLipid oxidationTBARSChromatographyFood scienceSolid-phase microextractionFlavorPolyunsaturated fatty acidPeroxide valuePeroxideGas chromatography–mass spectrometryMass spectrometryThiobarbituric acidLipid peroxidationFatty acidBiochemistryOrganic chemistryAntioxidantMeat and Animal Product QualityPlasma Applications and DiagnosticsAdvanced Chemical Sensor Technologies