The effect of different cooking processes on stable C, N, and H isotopic compositions of beef
文献类型: 外文期刊
第一作者: Zhou, Jiuqing
作者: Zhou, Jiuqing;Guo, Boli;Wei, Yimin;Wei, Shuai;Ma, Yiyan;Zhou, Jiuqing;Zhang, Guoquan
作者机构:
关键词: Beef;Cooking processes;delta C-13;delta N-15;delta H-2
期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: The variability in the stable C, N, and H isotopic composition caused by different beef processing operations (boiling, frying, and roasting) was studied. The aim was to evaluate the stability of stable isotopic fingerprint information during the beef cooking process. The PC, delta N-15, and delta H-2 values for raw, boiled, fried and roasted beef were measured, and the differences in the stable isotopic composition between raw and processed beef products were assessed. The results indicated that the delta C-13 and delta N-15 values in raw beef were not significantly different compared with processed beef, but the delta H-2 values were significantly higher in processed beef than in raw beef. In general, boiling, frying, and roasting had no significant effect on delta C-13 and delta N-15 values, but the delta H-2 value of processed beef increased. (C) 2015 Elsevier Ltd. All rights reserved.
分类号: TS2`TS201.2
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