Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform's repetitive freeze-thawing

文献类型： 外文期刊

第一作者： Gao, Ziwu

作者： Gao, Ziwu;Zhang, Dequan;Wu, Ruiyun;He, Jinhua;Ma, Jiale;Sun, Xiangxiang;Gu, Minghui;Wang, Zhenyu;Gao, Ziwu;Zhang, Dequan;Wu, Ruiyun;He, Jinhua;Ma, Jiale;Sun, Xiangxiang;Gu, Minghui;Wang, Zhenyu

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关键词： Repetitive freeze-thawing; Oxidation; Degradation; Roasted duck; Volatile compounds

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 187 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the changes in flavor quality of roasted duck during repetitive freeze-thawing (FT, -20 degrees C for 24 h, then at 4 degrees C for 24 h for five cycles) of raw duck preforms. HS-SPME/GC-MS analysis showed that more than thirty volatile flavor compounds identified in roasted ducks fluctuated with freezethawing of raw duck preforms, while hexanal, nonanal, 1-octen-3-ol, and acetone could as potential flavor markers. Compared with the unfrozen raw duck preforms (FT-0), repetitive freeze-thawing increased the protein/lipid oxidation and cross-linking of raw duck preforms by maintaining the higher carbonyl contents (1.403.30 nmol/mg), 2-thiobarbituric acid reactive substances (0.25 - 0.51 mg/kg), schiff bases and disulfide bond (19.65 - 30.65 mu mol/g), but lower total sulfhydryl (73.37 - 88.94 mu mol/g) and tryptophan fluorescence intensity. Moreover, A lower protein band intensity and a transformation from alpha-helixes to beta- sheets and random coils were observed in FT-3 - FT-5. The obtained results indicated that multiple freeze-thawing (more than two cycles) of raw duck preforms could be detrimental to the flavor quality of the roasted duck due to excessive oxidation and degradation.

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