Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured

文献类型： 外文期刊

第一作者： Xu, Weimin

作者： Xu, Weimin;Xu, Xinglian;Zhou, Guanghong;Wang, Daoying;Li, Chunbao;Xu, Weimin;Wang, Daoying

作者机构：

关键词： Nanjing dry-cured duck;phospholipids;free fatty acids;lipolysis

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2008 年 110 卷 2 期

页码：

收录情况： SCI

摘要： In this study, changes of intramuscular phospholipids and free fatty acids were tracked during the processing of Nanjing dry-cured duck. Phospholipids were identified and quantified by high performance liquid chromatography combined with UV 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 (37.95% and 54.07% of total phospholipids, respectively), which contained high percentages of polysaturated fatty acids. The percentages of total phospholipids, phosphatidylethanolamine, and phosphatidylcholine decreased during processing, with it concomitant increase in quantities of free fatty acids. The lipolysis of phospholipids, especially phosphatidylethanolamine is the main contributor to the increase of free fatty acids. (c) 2007 Elsevier Ltd. All rights reserved.

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