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Food Chem

Title:		Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients
Author(s):		Zhu Z; Pius Bassey A; Cao Y; Du X; Huang T; Cheng Y; Huang M;
Address:		"College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China. College of Life Sciences, Anhui Normal University, Wuhu 241000, PR China. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing 211200, PR China. Electronic address: mhuang207@foxmail.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220802
Issue:
Page Number:		133833 -
DOI:		10.1016/j.foodchem.2022.133833
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Reports on meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients are limited. To select a suitable Muscovy duck ingredient for the NWSD processing, six kinds of NWSD products were produced using female (65, 70, and 75 days) and male (75, 80, and 85 days) Muscovy duck ingredients. The meat quality, volatile organic compounds (VOCs), smell and taste were investigated by using colorimeter, texture analyzer, headspace-gas chromatography-ion mobility spectroscopy (HS-GC-IMS), electronic nose (E-nose), electronic tongue (E-tongue), etc. Results exhibited that 32 iconic VOCs were obtained by using partial least squares discrimination analysis (PLS-DA), principal component analysis (PCA), and variable importance projection (VIP) methods. 80-day-old male Muscovy duck showed moderate moisture and protein content, good meat texture and bright color, diverse iconic VOCs and clear differentiation, making it the preferred ingredient for NWSD processing"
Keywords:		Animals *Ducks/metabolism Electronic Nose Female Male Meat Smell *Volatile Organic Compounds/metabolism Water/metabolism E-nose E-tongue Hs-gc-ims Meat quality Muscovy duck;
Notes:		"MedlineZhu, Zongshuai Pius Bassey, Anthony Cao, Yaqi Du, Xiaolan Huang, Tianran Cheng, Yiqun Huang, Ming eng England 2022/08/08 Food Chem. 2022 Dec 15; 397:133833. doi: 10.1016/j.foodchem.2022.133833. Epub 2022 Aug 2"