Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 33-40Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.05.048
Keywords
Lipolysis; Lipid oxidation; Volatile compounds; TBARS; Dry-cured goose meat
Funding
- National Natural Science Foundation of China [31471681]
- Modern Agricultural Technical System Foundation [CARS-43-17]
- National Agricultural Transformation of Scientific and Technological Achievements Projects of China [2013GB2C200191]
- Scientific and Technological program of Ningbo University [2013C910017, XKL14D2087]
- K.C. Wong Magna Fund at Ningbo University
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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 (TEARS) 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. (C) 2015 Elsevier Ltd. All rights reserved.
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