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Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks

文献类型： 外文期刊

作者： Zhu, Yongzhi 1 ; Zhang, Suzhen 1 ; Geng, Zhiming 1 ; Wang, Daoying 1 ; Liu, Fang 1 ; Zhang, Muhan 1 ; Bian, Huan 1 ; Xu, 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China

关键词： abietic acid;dehydroabietic acid;defeathering;duck;high-performance liquid chromatography

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

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收录情况： SCI

摘要： Rosin was once widely used for removal of duck feathers in China and is still being used secretly in some poultry processing enterprises. Abietic acid (AA) and dehydroabietic acid (DHAA) are the major compounds of rosin. In the present study, 90 duck samples were collected for investigation of AA and DHAA residues. Abietic acid and DHAA were simultaneously detected in 13 out 40 raw ducks, 8 out of 26 water-boiled salted ducks, and 7 out of 24 roasted ducks, respectively. In positive samples, averages of AA were significantly higher than those of DHAA in positive samples of the 3 types of ducks (P < 0.05). Averages of AA and DHAA in positive raw ducks were significantly higher than those in positive roasted ducks (P < 0.05). The results indicated that almost one-third of raw ducks were defeathered by means of rosin-containing defeathering agent, and cooking processes could reduce the AA and DHAA residues to some extent, but could not eliminate them completely.

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