ArticleFoods (Basel, Switzerland)2025
Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC-IMS, and GC-MS.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed.
- Effects of Exogenous Monosodium Glutamate on GABA Accumulation and Volatile/Nonvolatile Metabolites in Black Highland Barley.Food science & nutrition · 2026Article
- Cyanidin-3-O-galactoside improves meat quality, flavor and health attributes in small-tailed han lambs.NPJ science of food · 2026Article
- Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue.Frontiers in nutrition · 2026Article
- Preliminary Study on the Mechanism of the Influence of Saline Oat Pasture on Muscle Metabolism and Meat Quality of Tibetan Sheep.Foods (Basel, Switzerland) · 2025Article
- Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave.Foods (Basel, Switzerland) · 2025Article
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9 authors.
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Abstract
To explore the influence of cooking methods on the flavor parameters of Tibetan sheep, various techniques such as atmospheric-pressure (AP), high-pressure (HP), atmospheric-pressure high-pressure (APHP), and high-pressure atmospheric-pressure (HPAP) cooking were tested. The results indicated that APHP and HP cooking yielded the best sensory qualities, accounting for 26.15% and 25.51%, respectively. The HP group had the highest amino acid content at 34%, enhancing the meat's sweet taste due to alanine, glycine, arginine, and methionine. Among 40 detected fatty acids, the order of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and n-6/n-3 content was AP > APHP > HPAP > HP (
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