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Food Chem

Title:		Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
Author(s):		Ying W; Ya-Ting J; Jin-Xuan C; Yin-Ji C; Yang-Ying S; Xiao-Qun Z; Dao-Dong P; Chang-Rong O; Ning G;
Address:		"Department of Material Science and Engineering, Ningbo University, Ningbo 315211, China. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn. Department of Food Science, Nanjing University of Finance & Economics, Nanjing 210023, China"
Journal Title:		Food Chem
Year:		2016
Volume:		20150514
Issue:
Page Number:		33 - 40
DOI:		10.1016/j.foodchem.2015.05.048
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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"
Keywords:		Animals Flavoring Agents Food Handling Food Storage Food Technology *Geese Lipolysis/*genetics Meat Products/*analysis Oxidation-Reduction Sodium Chloride Volatile Organic Compounds Dry-cured goose meat Lipid oxidation Lipolysis Tbars Volatile compounds;
Notes:		"MedlineYing, Wang Ya-Ting, Jiang Jin-Xuan, Cao Yin-Ji, Chen Yang-Ying, Sun Xiao-Qun, Zeng Dao-Dong, Pan Chang-Rong, Ou Ning, Gan eng Research Support, Non-U.S. Gov't England 2015/07/28 Food Chem. 2016 Jan 1; 190:33-40. doi: 10.1016/j.foodchem.2015.05.048. Epub 2015 May 14"