Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing.
Food Res Int
; 187: 114424, 2024 Jul.
Article
in En
| MEDLINE
| ID: mdl-38763675
ABSTRACT
This study aimed to investigate the changes in flavor quality of roasted duck during repetitive freeze-thawing (FT, -20 â for 24 h, then at 4 â for 24 h for five cycles) of raw duck preforms. HS-SPME/GC-MS analysis showed that more than thirty volatile flavor compounds identified in roasted ducks fluctuated with freeze-thawing of raw duck preforms, while hexanal, nonanal, 1-octen-3-ol, and acetone could as potential flavor markers. Compared with the unfrozen raw duck preforms (FT-0), repetitive freeze-thawing increased the protein/lipid oxidation and cross-linking of raw duck preforms by maintaining the higher carbonyl contents (1.40 â¼ 3.30 nmol/mg), 2-thiobarbituric acid reactive substances (0.25 â¼ 0.51 mg/kg), schiff bases and disulfide bond (19.65 â¼ 30.65 µmol/g), but lower total sulfhydryl (73.37 â¼ 88.94 µmol/g) and tryptophan fluorescence intensity. Moreover, A lower protein band intensity and a transformation from α-helixes to ß-sheets and random coils were observed in FT-3 â¼ FT-5. The obtained results indicated that multiple freeze-thawing (more than two cycles) of raw duck preforms could be detrimental to the flavor quality of the roasted duck due to excessive oxidation and degradation.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Taste
/
Cooking
/
Ducks
/
Volatile Organic Compounds
/
Freezing
/
Gas Chromatography-Mass Spectrometry
Limits:
Animals
Language:
En
Journal:
Food Res Int
Year:
2024
Document type:
Article