Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef

Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef

The influence of boiling time on the persistent changes in the surface color, water content and distribution, protein secondary structure, and the concentration of volatile compounds in beef were studied, in order to obtain quality short-term boiled beef slices. The results show that the water conte...

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Bibliographic Details
Main Authors: Liqin You, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang, Zhaojun Wei
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
beef
boiling process
GC–MS
water distribution
protein
Online Access:https://www.mdpi.com/2304-8158/14/8/1372
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