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Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with

Daoying Wang1, Muhan Zhang, Huan Bian

  • 1Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.

Food Chemistry
|October 17, 2013
PubMed

Keywords:
DegradationDry-cured duckFFAMUFAPLPLA(2)PLCPUFAPhospholipase A(2)Phospholipase CPhospholipidsRHSFAfree fatty acidsmonounsaturated fatty acidsphospholipase A(2)phospholipase Cphospholipidspolyunsaturated fatty acidsrelative humiditysaturated fatty acids

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