Effects of Air-drying Ripening Processing on Lipolysis-oxidation of Dry-cured Duck

doi:10.7506/spkx1002-6630-200914011

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (14): 81-86.doi: 10.7506/spkx1002-6630-200914011

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Effects of Air-drying Ripening Processing on Lipolysis-oxidation of Dry-cured Duck

WANG Yong-Li， ZHANG Jian-hao*，JIN Guo-feng，ZHANG Yang-ping，LI Feng

Key Laboratory for the Processing and Quality Control of Domestic Animal Products,
Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China

Received:2008-10-30 Revised:2009-01-13 Online:2009-07-15 Published:2010-12-29
Contact: ZHANG Jian-hao*， E-mail:nau_zjh@sina.com,nau_zjh@yahoo.com.cn

Abstract

Abstract:

The lipolysis-oxidation and its correlations with temperature, NaCl content and air-drying duration were investigated by comparing TBARs, POV and lipoxygenase activity in subcutaneous and intramuscular lipids of dry-cured duck (Cherry Valley variety) during high-temperature (18℃ for 24 h－21℃ for 48 h－24℃ for 72 h－26℃ for 96 h) and low-temperature (8℃ for 24 h－11℃ for 48 h－14℃ for 72 h－16℃ for 96 h) ripening. The results showed that in contrast with low-temperature processing, the POV in subcutaneous lipid was decreased by 30.77% after 72 h high-temperature ripening, and that in intramuscular lipid by 62.50% after 96 h drying; meanwhile, the activity of lipoxygenase was elevated by 7.26% while no significant changes were observed in TBARs. Additionally, the content of free fatty acid (FFA) was positively correlated with temperature during high-temperature processing; As well, NaCl content was significantly positively correlated with TBARs, suggesting that NaCl content and temperature were main factors responsible for lipolysis-oxidation.

Key words: dry-cured duck, TBARs, POV, FFA, lipoxygenase

CLC Number:

201.22

WANG Yong-Li， ZHANG Jian-hao*，JIN Guo-feng，ZHANG Yang-ping，LI Feng. Effects of Air-drying Ripening Processing on Lipolysis-oxidation of Dry-cured Duck[J]. FOOD SCIENCE, 2009, 30(14): 81-86 https://doi.org/10.7506/spkx1002-6630-200914011

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Effects of Air-drying Ripening Processing on Lipolysis-oxidation of Dry-cured Duck

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