Premium
Volatile flavor changes responding to heat stress‐induced lipid oxidation in duck meat
Author(s) -
He Yuxin,
Zhou Mingyang,
Xia Chenlan,
Xia Qiang,
He Jun,
Cao Jinxuan,
Pan Daodong,
Sun Yangying
Publication year - 2020
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.13461
Subject(s) - flavor , chemistry , food science , thiobarbituric acid , lipid oxidation , heat stress , oxidative stress , raw meat , cooked meat , lipid peroxidation , biochemistry , antioxidant , biology , zoology
The effects of heat stress on lipid oxidation and volatile compounds in duck meat were investigated. To simulate heat stress on ducks, room‐temperature was controlled at 25°C, except that a raised temperature of 32°C for 8 hr each day was conducted. After stress for 1 and 3 weeks, respectively, the birds were euthanized and the breast meat was separated to evaluate the changes of lipid oxidation and volatile flavor compounds. Results showed that heat stress significantly increased the lipoxygenase activity and thiobarbituric acid reactive substances, and reduced the contents of free unsaturated fatty acids in duck meat. A total of 85 volatile flavor compounds were detected by gas chromatography‐mass spectrometry. Interestingly, when exposed to heat stress, the volatiles generation in raw duck meat was promoted, which was then inhibited after cooking. These data reveal meat oxidative changes and flavor loss caused by heat stress and provide useful information for potential labels and meat flavor preservation against the negative effects of heat stress.