| Literature DB >> 26212938 |
Wang Ying1, Jiang Ya-Ting2, Cao Jin-Xuan3, Chen Yin-Ji4, Sun Yang-Ying2, Zeng Xiao-Qun2, Pan Dao-Dong2, Ou Chang-Rong2, Gan Ning1.
Abstract
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 (TBARS) 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.Entities:
Keywords: Dry-cured goose meat; Lipid oxidation; Lipolysis; TBARS; Volatile compounds
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Year: 2015 PMID： 26212938 DOI： 10.1016/j.foodchem.2015.05.048
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514