Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
文献类型： 外文期刊
第一作者： Wang, D. Y.
作者： Wang, D. Y.;Zhu, Y. Z.;Xu, W. M.
作者机构：
关键词： duck meat: meat product;molecular species
期刊名称：ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES （ 影响因子：2.509； 五年影响因子：2.604 ）
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年卷期：
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收录情况： SCI
摘要： Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identified and quantified by gas and high performance liquid chromatography, and phospholipid molecular species were determined by mass spectrometry. The results showed that raw duck meat had high quantities of phosphatidylethanolamine and phosphatidylcholine. The percentages of phospholipid classes decreased during three kinds of processing of duck meat products. A selective degradation of phospholipid molecular species with polyunsaturated fatty acids was found in dry-cured duck, but was not found in roasted and water-boiled duck products.
分类号： Q95
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