Solid-phase micro extraction of food irradiation marker 2-dodecylcyclobutanone (2-DCB) from chicken jerky treated with glycerol.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15322
Abstract: The food irradiation marker, 2-dodecylcyclobutanone (2-DCB), assayed by SPME provides a fast and simple method to estimate the irradiation history of fat-containing food products. The SPME conditions were optimized to maximize the extraction of 2-DCB… read more here.
Keywords: extraction; dcb; food; food irradiation ... See more keywords
Quality characteristics of duck jerky: combined effects of collagen and konjac.
Sign Up to like & getrecommendations! Published in 2019 at "Poultry science"
DOI: 10.3382/ps/pez561
Abstract: The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing… read more here.
Keywords: collagen konjac; jerky; quality characteristics; duck jerky ... See more keywords