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KMID : 0380619900220050569
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 5 p.569 ~ p.574
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Influence of NaCl and pH on Hydrolysis of Chicken Myofibrillar Proteins by Leukocyte Lysosomal Proteinases
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Abstract
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The modified direct GLC method was evaluated for analysis of volatile compounds associated with WOF of cooked meat. This modified method was pertaining to collection of volatiles from the samples that contain quantities of water. The modification was appropriate for the studies of low molecular weight saturated aldehydes (C5-C15), unsaturated aldehydes (C5-C9), and saturated alcohols (C5-C9).
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