Advances in the application of odour fingerprinting techniques in meat products

LI Yue-ming; HAN Bing; WANG Jun-ru; PAN Lei; XU Yi-meng; ZHANG Gen-sheng

doi:10.13652/j.spjx.1003.5788.2022.60009

Shipin yu jixie (Jun 2022)

Advances in the application of odour fingerprinting techniques in meat products

LI Yue-ming,
HAN Bing,
WANG Jun-ru,
PAN Lei,
XU Yi-meng,
ZHANG Gen-sheng

Affiliations

LI Yue-ming: College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
HAN Bing: College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
WANG Jun-ru: College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
PAN Lei: College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
XU Yi-meng: College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China
ZHANG Gen-sheng: College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150028 , China

DOI: https://doi.org/10.13652/j.spjx.1003.5788.2022.60009
Journal volume & issue: Vol. 38, no. 5
pp. 210 – 215,225

Abstract

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This paper mainly reviews the concept and characteristics of odour fingerprinting technology, the main steps of constructing fingerprint profiles, and the application of odour fingerprinting technology in the fields of meat product traceability and variety identification, process control, storage period and quality control, and provides an outlook on the research directions and development prospects of odour fingerprinting technology in the application of meat products.

Published in Shipin yu jixie

ISSN: 1003-5788 (Print)
Publisher: The Editorial Office of Food and Machinery
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.ifoodmm.com/spyjxen/home

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