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Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

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成果类型:
期刊论文
作者:
Chen, Xing;Luo, Jie;Lou, Aihua;Wang, Yan;Yang, Dawei*;...
通讯作者:
Yang, Dawei;Shen, Qingwu W.
作者机构:
[Shen, Qingwu W.; Lou, Aihua; Yang, Dawei; Shen, QWW; Luo, Jie; Chen, Xing; Wang, Yan] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
通讯机构:
[Yang, DW; Shen, QWW] H
Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.
语种:
英文
关键词:
Duck;Protein oxidation;Vacuum tumbling curing;Volatile compounds
期刊:
Food Chemistry
ISSN:
0308-8146
年:
2021
卷:
338
页码:
128138
基金类别:
This study was supported by the National Key R&D Program of China [Grant No. 2016YFD0401505] and National Top Disciplines Development Project for Innovation Teams [Grant No. kxk201801004 ].
机构署名:
本校为第一且通讯机构
院系归属:
食品科学技术学院
摘要:
The aim of this study was to investigate the effects of different curing methods on protein structure, protein and lipid oxidation, lypolysis and volatile compounds in duck breast meat. The results showed that compared to static brining and pulsed pressure salting, the vacuum tumbling curing significantly decreased the oxidation of proteins and lipids, and the surface hydrophobicity of proteins, increased α-helix structure but decreased the proportion of β-sheet, and increased actomyosin dissociation, liplysis and the free fatty acid content ...

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