ArticleFrontiers in nutrition2022
High freezing rate improves flavor fidelity effect of hand grab mutton after short-term frozen storage.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 31 citations in OpenAlex.
- Evaluating the effects of ultrasonic and high-pressure homogenization on the flavor profile of Wuliang Mountain black-boned chicken soup.Ultrasonics sonochemistry · 2026Article
- Advances in Freezing and Thawing Meat: From Physical Principles to Artificial Intelligence.Foods (Basel, Switzerland) · 2026Review
- Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization.Frontiers in nutrition · 2026Article
- The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish.Foods (Basel, Switzerland) · 2025Article
- Repeated Cycles of Freeze-Thaw Storage Influence the Dynamics of Bacterial Communities and the Prevalence of Pathogens in Mutton.Current microbiology · 2025Article
- Age-Related Meat Flavor Precursors of Naturally Grazed Sunit Sheep: Metabolomics and Transcriptomics Approaches.Foods (Basel, Switzerland) · 2025Article
- A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef.Biosensors · 2022Article
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Authors and funding
10 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
Taking the eutectic point as the final freezing temperature, the differences of flavor substances of in hand grab mutton (HGM) frozen at three rates of 0. 26 cm/h (-18°C), 0.56 cm/h (-40°C) and 2.00 cm/h (-80°C) were determined and analyzed. The results showed that the flavor of HGM decreased significantly after freezing. With the increase of freezing rate, the contents of aldehydes, alcohols, ketones, acids, esters, others, free amino acids and 5'-nucleotides were higher, and the content of specific substances was also generally increased. All samples from unfrozen and frozen HGM could be divided into four groups using an electronic nose based on different flavor characteristics. Seven common key aroma components were determined by relative odor activity value (ROAV), including hexanal, heptanal, octanal, nonanal, (
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