Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

被引：211

作者：

Wang Ying ^{[1
]}

Jiang Ya-Ting ^{[2
]}

Cao Jin-Xuan ^{[2
]}

Chen Yin-Ji ^{[3
]}

Sun Yang-Ying ^{[2
]}

Zeng Xiao-Qun ^{[2
]}

Pan Dao-Dong ^{[2
]}

Ou Chang-Rong ^{[2
]}

Gan Ning ^{[1
]}

机构：

[1] Ningbo Univ, Dept Mat Sci & Engn, Ningbo 315211, Zhejiang, Peoples R China

[2] Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 315211, Zhejiang, Peoples R China

[3] Nanjing Univ Finance & Econ, Dept Food Sci, Nanjing 210023, Jiangsu, Peoples R China

来源：

FOOD CHEMISTRY | 2016年 / 190卷

基金：

中国国家自然科学基金;

关键词：

Lipolysis; Lipid oxidation; Volatile compounds; TBARS; Dry-cured goose meat; FREE FATTY-ACIDS; LIPID OXIDATION; INTRAMUSCULAR PHOSPHOLIPIDS; MEAT; PORK; HAM; MUSCLE; DUCK; LIPOXYGENASE; PURIFICATION;

D O I：

10.1016/j.foodchem.2015.05.048

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of dry-curing salt content (4% low salt (LS), 8% high salt (HS)) on lipolysis, lipid oxidation and volatile compounds in dry-cured goose was investigated in our study. The activities of acid lipase and neutral lipase increased during dry-curing, while phospholipase reached its maximum at the end of marinating. Lipoxygenase (LOX) and thiobarbituric acid reactive substances (TEARS) values increased during dry-curing and marinating then decreased during dry-ripening. Total free fatty acids (TFFA) increased at dry-curing and dry-ripening points and decreased during marinating. Total peak area of lipids derived volatile compounds (TPALDVC) and total peak area increased during entire stages. Compared to LS, HS group has higher lipolytic and LOX activities, TBARS, TFFA, unsaturated fatty acids and TPALDVC. The higher TPALDVC in HS could be attributed to higher lipid hydrolysis and oxidation during processing. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：33 / 40

页数：8

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