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Free fatty acids responsible for characteristic aroma in various sauced-ducks.
Xia, Chenlan; He, Yuxin; Cheng, Shuang; He, Jun; Pan, Daodong; Cao, Jinxuan; Sun, Yangying.
Affiliation
  • Xia C; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University,
  • He Y; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China.
  • Cheng S; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China.
  • He J; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University,
  • Pan D; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University,
  • Cao J; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, PR China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University,
  • Sun Y; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, PR China.
Food Chem ; 343: 128493, 2021 May 01.
Article in En | MEDLINE | ID: mdl-33158671
To investigate the effects of various duck sources on the lipid oxidation and aroma flavor of sauced-ducks, Mallard (ML), Sheldrake (SD), Muscovy (MC), and Cherry-Valley (CV) ducks were used in sauced-duck processing. The results showed significantly different thiobarbituric acid reactive substances (TBARS) values of the four samples (SD > CV > ML > MC, p < 0.05), while the contents of unsaturated fatty acids (UFAs) were ML > SD/CV > MC (p < 0.05). Altogether, 105 volatile flavor compounds were detected in sauced-ducks, including acids, alcohols, aldehydes, ketones, esters, hydrocarbons, furans, nitrogen compounds, and others. The volatile compounds were observed differentially composed in the four products, and nineteen potential characteristic biomarkers were explored. The correlation analysis indicated that the characteristic aroma flavor of sauced-ducks were significantly associated with specific free fatty acids. These information are useful for learning aroma formation and meat selection and identification in duck products.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Ducks / Fatty Acids, Nonesterified / Meat / Odorants Type of study: Prognostic_studies Limits: Animals Language: En Journal: Food Chem Year: 2021 Type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Ducks / Fatty Acids, Nonesterified / Meat / Odorants Type of study: Prognostic_studies Limits: Animals Language: En Journal: Food Chem Year: 2021 Type: Article