Composition of intramuscular phospholipids and free fatty acids in three kinds of 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： traditional;duck meat product;phospholipid;free fatty acid

期刊名称：POULTRY SCIENCE （ 影响因子：3.352； 五年影响因子：3.679 ）

ISSN： 0032-5791

年卷期： 2009 年 88 卷 1 期

页码：

收录情况： SCI

摘要： Composition of intramuscular phospholipids and free fatty acids in 3 kinds of traditional Chinese duck meat products (dry-cured duck, roasted duck, and water-boiled salted duck) was investigated. Phospholipids were identified and quantified by HPLC combined with ultraviolet 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 (28.1 and 64.7% of total phospholipids, respectively), which contained high percentages of polyunsaturated fatty acids. The percentages of total phospholipids, phosphatidylethanolamine, and phosphatidylcholine decreased during processing, with a concomitant increase in quantities of free fatty acids. A selective degradation of fatty acids distributions of phospholipids was found through the dry-cured duck processing, but was not found during the roasted and water-boiled duck processing.

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