Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck
Weimin Xu1, Xinglian Xu2, Guanghong Zhou2
1Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China.
Abstract:
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 a 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.
