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Food Chem

Title:		"Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods"
Author(s):		Chen X; Luo J; Lou A; Wang Y; Yang D; Shen QW;
Address:		"College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: 3338930969@qq.com. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: yaoyao3153@aliyun.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20200921
Issue:
Page Number:		128138 -
DOI:		10.1016/j.foodchem.2020.128138
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pressure salting, the vacuum tumbling curing significantly decreased the oxidation of proteins and lipids, and the surface hydrophobicity of proteins, increased alpha-helix structure but decreased the proportion of beta-sheet, and increased actomyosin dissociation, liplysis and the free fatty acid content in meat. Meanwhile, vacuum tumbling curing decreased the amount of volatile flavor compounds, hexanal, 2,3-octanone, and off-flavor compounds 1-octen-3-ol and 1-hexanol. This study suggests that concerns on healthiness and the sensory quality of processed meat products should be paid in the selection of curing methods and vacuum tumbling curing is superior in terms of both aspects"
Keywords:		"Animals *Ducks Fatty Acids, Nonesterified/*analysis Food Handling/*methods Humans Lipids/analysis Meat/*analysis Muscle Proteins/*analysis Oxidation-Reduction Taste Volatile Organic Compounds/*analysis Duck Protein oxidation Vacuum tumbling curing Volatil;"
Notes:		"MedlineChen, Xing Luo, Jie Lou, Aihua Wang, Yan Yang, Dawei Shen, Qingwu W eng England 2020/10/24 Food Chem. 2021 Feb 15; 338:128138. doi: 10.1016/j.foodchem.2020.128138. Epub 2020 Sep 21"