The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage

The potential correlations between cell-free extracts from Rhodobacter sphaeroides grown under low-oxygen conditions and volatile organic compounds in Chinese-style sausage

Limited research has explored the use of Rhodobacter sphaeroides cell-free extracts (RCFE) in meat processing. To examine the potential application of RCFE in improving the flavor quality of Chinese-style sausage, in this study, we investigated the effects and mechanisms of RCFE grown under low-oxyg...

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Bibliographic Details
Main Authors: Xin Nie, Jingjing Luo, Hongfan Chen, Haomou Pu, Qiqi Luo, Xinhui Wang, Xiaoping Yu, Dayu Liu, Zhiping Zhao
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Sausage
Rhodobacter sphaeroides
Flavor formation
GC–MS
Proteomics
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524008551
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