Ultrasonic effects on the headspace volatilome and protein isolate microstructure of duck liver, as well as their...

In spite of the high added value and tremendous output from duck processing industries, duck liver (DLv) is underutilized and a major factor is related to its prominent off-flavor perception which hampers the consumption and processing attributes. This work was designed to investigate the impact of low-frequency ultrasound (US) pretreatments on the headspace volatilome evolution of DLv and its isolated protein (DLvP) microstructure, aiming at exploring the potential of US technology to inhibit off-flavor perception and possible mechanisms behind. Results suggested that US pretreatment resulted in decreased lipid oxidation and off-flavor perception, simultaneously without significantly causing physicochemical influence including texture, pH and color. US induced obvious tertiary structural changes of DLvP, as revealed by the intrinsic fluorescence and surface hydrophobicity (H0), whereas the SH, S-S, secondary structure and molecular weight of DLvP remained unaffected, suggesting the presence of molten globule state (MG-state) under ultrasonic conditions. Besides, the headspace contents of flavor compounds, mainly aldehydes and alcohols, were significantly decreased whereas acids were increased. Multivariate analysis suggested an obvious US-induced effect on the volatilome evolution of DLv samples. Discriminant analysis recognized the aroma compounds including aldehydes and alkenals as the major contributors leading to the change of olfactory characteristics of DLv after ultrasonic treatment. Correlation analysis demonstrated the positive relationship between the volatile markers variation and the increased H0 values, a characteristic attribute of MG-state protein. The results obtained in this work suggested that US technology matched with suitable parameters could be a very promising approach to modulate the off-flavor perception of liver products by altering DLvP conformation.