Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck.

In this study, changes of intramuscular phospholipids and free fatty acids were tracked during the processing of Nanjing dry-cured duck. Phospholipids were identified and quantified by high performance liquid chromatography combined with UV and evaporative light scattering detectors. The types and quantities of free fatty acids and fatty acids derived from phospholipids were analyzed by capillary gas chromatography. The results showed that raw duck meat had high quantities of phosphatidylethanolamine, and phosphatidylcholine (37.95% and 54.07% of total phospholipids, respectively), which contained high percentages of polysaturated fatty acids. The percentages of total phospholipids, phosphatidylethanolamine, and phosphatidylcholine decreased during processing, with a concomitant increase in quantities of free fatty acids. The lipolysis of phospholipids, especially phosphatidylethanolamine is the main contributor to the increase of free fatty acids.

[1]  F. Toldrá,et al.  Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin. , 1999, Meat science.

[2]  F. Gunstone,et al.  Lipid and autoxidative changes in cold stored cod (Gadus morhua) , 1979 .

[3]  E. Novelli,et al.  Oxidation in traditional mediterranean meat products. , 1998, Meat science.

[4]  O. Díaz,et al.  Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos) , 2000 .

[5]  Fidel Toldrá,et al.  Dry-cured ham flavour: enzymatic generation and process influence , 1997 .

[6]  J. Pickova,et al.  Fatty acids, antioxidants and oxidation stability of processed reindeer meat. , 2004, Meat science.

[7]  T. Ohshima,et al.  Oxidative stabilities of triacylglycerol and phospholipid fractions of cooked Japanese sardine meat during low temperature storage , 2006 .

[8]  M. Du,et al.  Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham. , 2005, Meat science.

[9]  G. Gandemer,et al.  Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. , 2002, Meat science.

[10]  F. S. Wang.  Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. , 2001, Meat science.

[11]  J. C. Salamone,et al.  MECHANISM OF ENZYME ACTION. , 1961 .

[12]  G Monin,et al.  Time-related changes in intramuscular lipids of French dry-cured ham. , 1994, Meat science.

[13]  J. Folch,et al.  A simple method for the isolation and purification of total lipides from animal tissues. , 1957, The Journal of biological chemistry.

[14]  I. Díaz,et al.  Determination of neutral lipids from subcutaneous fat of cured ham by capillary gas chromatography and liquid chromatography. , 1994, Journal of chromatography. A.

[15]  C. Vestergaard,et al.  Lipolysis in dry-cured ham maturation. , 2000, Meat science.

[16]  F. Toldrá,et al.  Muscle lipolysis phenomena in the processing of dry-cured ham , 1993 .

[17]  J. Navarro,et al.  Lipolysis in dry cured sausages as affected by processing conditions. , 1997, Meat science.

[18]  F. Toldrá,et al.  Assay of lipase and esterase activities in fresh pork meat and dry-cured ham , 1992 .