| Title: | Determination of volatile flavor compounds in raw and treated duck meats of different body parts |
| Author(s): | Zhen ZY; Liu YL; Wang J; Li JJ; Li XB; Zheng HB; |
| Address: | "College of Food Engineering, Anhui Science and Technology University, Chuzhou, China. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China. WND Sci-Tech Development Service Center, Wuxi, China" |
| ISSN/ISBN: | 1745-4514 (Electronic) 0145-8884 (Linking) |
| Abstract: | "The compounds in volatile flavor substances in duck meats of three different body parts (breast, leg, and wing) were extracted by headspace solid-phase micro-extraction and determined by gas chromatography-mass spectrometry. A total of 16 main volatile compounds including 4 hydrocarbons, 4 alcohols, 2 acids, 3 aldehydes, and 3 others (N-containing, S-containing) were identified in raw duck meats from three different body parts. The hydrocarbon compounds account for more than 50% of all volatile substances in all three body parts. And the percentage of hydrocarbon compounds in raw duck breast meat reaches 82.76%. A total of 81 volatile compounds including 15 hydrocarbons, 10 alcohols, 7 acids, 12 aldehydes, 4 esters, 19 S-containing and N-containing compounds, and 14 others were isolated and identified in 1 hr-marinated and cooked duck meats. A total of 101 kinds of volatile flavor compounds including 13 hydrocarbons, 14 alcohol, 7 acids, 8 aldehydes, 12 esters, 23 S-containing and N-containing compounds, and 24 others were detected in 3 hr-marinated duck meats of the three body parts. It was proved in this study that under the same conditions, the volatile compounds in duck legs are more than those in duck breasts and wings, and the types of volatile flavor substances increase significantly in duck meats after cooked. PRACTICAL APPLICATIONS: Prepared and cooked duck meat, especially wings and legs are popular food in China. The results suggest that Pickling makes duck meat more flavory while proper pickling time is less than 3 hr. Duck wings are better for marinating and cooking compared with duck breasts and legs. The acceptance study of duck meat from different body parts and the analysis of volatile flavor compounds are beneficial for optimizing utilization of whole parts of duck meat" |
| Keywords: | Alcohols/analysis Aldehydes Animals Ducks Esters Meat/analysis *Volatile Organic Compounds/chemistry duck meat gas chromatography-mass spectrometry (GC-MS) headspace solid-phase micro-extraction (SPME) volatile flavor substance; |
| Notes: | "MedlineZhen, Zong-Yuan Liu, Yi-Lin Wang, Jie Li, Jing-Jun Li, Xian-Bao Zheng, Hai-Bo eng AHCYTX-10/Anhui Poultry Technology Committee Foundation/ SPYJ202101/Talents Introduction Project of Anhui Science and Technology University/ 2019NS09/Zaozhuang Municipal Science and Technology Project/ 18030701212/Major Special Science and Technology Project of Anhui Province/ Research Support, Non-U.S. Gov't 2021/08/24 J Food Biochem. 2022 Jun; 46(6):e13908. doi: 10.1111/jfbc.13908. Epub 2021 Aug 23" |
