Effect of Different Processes on Taste Compounds of Duck Meat

Abstract

Abstract: Taste compounds of different processed duck meats were analyzed by high performance liquid chromatography (HPLC) and amino acid auto-analyzer. Results indicated that flavor amino acids including umami amino acid Asp and Glu, sweet amino acid Ala and flavor nucleotides well contributed to the taste of duck meat product. The special processes of water-boiled salted duck and the roasting of roasted duck promoted their products to obtain more non-volatile taste compounds than those of water-boiled duck. The higher contents of flavor amino acids, little peptides and flavor nucleotides in water-boiled salted duck and roasted duck could contribute to their flavors.

Key words: duck meat, processe, taste compounds

LIU Yuan, XU Xing-Lian, WANG Xi-Chang, ZHOU Guang-Hong. Effect of Different Processes on Taste Compounds of Duck Meat[J]. FOOD SCIENCE, 2008, 29(3): 127-130.

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Effect of Different Processes on Taste Compounds of Duck Meat

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