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The Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in C hinese N anjing Salted Duck
Author(s) -
Dai Yan,
Liu DengYong,
Chen Ming,
Lei Yun,
Zhai YaNan,
Xu XingLian,
Zhou GuangHong
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12038
Subject(s) - lipid oxidation , chemistry , food science , flavor , peroxide , polyunsaturated fatty acid , thiobarbituric acid , shelf life , composition (language) , fatty acid , biochemistry , lipid peroxidation , organic chemistry , antioxidant , linguistics , philosophy
Traditional N anjing salted ducks are cooked at low temperatures. However, factories in C hina that attempt to mass produce this meat require a heat‐treatment stage to maintain the safety of this food product over longer storage periods. Conjugated diene, carbonyl, thiobarbituric acid‐reactive substances, peroxide, and the compositions of fatty acids ( FA ) and triacylglycerols ( TG s) were measured in C hinese N anjing salted ducks following different heat treatments including a control, 99 C , 108 C , microwave and 121 C heat treatments after packaging. Heat treatments increased ( P < 0.05) carbonyl and peroxide values and the percentages of C 18:2n6, C 18:3n3, C 20:4n6, polyunsaturated FAs , unsaturated FA and some TG s; however, heat treatments decreased ( P < 0.05) C 16:0, C 16:1, C 18:1, monounsaturated and saturated fatty acids, and other TG fractions in the duck meat especially after microwaving or being treated at 121 C . Further research should explore modifying current preservation methods to improve meat quality. Practical Applications Heat treatment of packaged products is considered an effective method of increasing their shelf life. However, such treatment can also distort the flavor of products, largely because of lipid oxidation. This study investigated changes in lipid composition and oxidation in heat‐treated ducks to indirectly explore the mechanism behind off‐flavor formation.