Flavor of meat, meat products, and seafoods

著者

書誌事項

Flavor of meat, meat products, and seafoods

edited by F. Shahidi

Blackie Academic & Professional, 1998

2nd ed

大学図書館所蔵 件 / 全8件

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注記

Includes index

内容説明・目次

内容説明

The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.

目次

Flavor Of Muscle Foods. An Overview. The Chemistry of Meat Flavor. The Flavor of Beef. The Flavor of Pork. The Flavor of Poultry Meat. Sheepmeat Odor and Flavor. Flavor of Fish Meat. Flavor of Shellfish. Unami Flavor of Meat. Lipid-Derived Off-Flavors in Meat: Effect of Antioxidants Oxidation in Meat By-Products: Effect of Antioxidants and Maillard Reactants. Maillard Reactions and Meat Flavor Development. The Flavor of Cured Meat. Flavor Analysis of Dry-Cured Ham. Smoked Flavorings in Processed Meats. Instrumental Methods for Analyzing the Flavor of Muscle Foods. Assessment of Lipid Oxidation and Off-Flavor Development in Meat, Meat Products and Seafoods. Sensory and Statistical Analyses in Meat Flavor Research. Index

「Nielsen BookData」 より

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