Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production

Food Chem. 2016 Jan 1:190:33-40. doi: 10.1016/j.foodchem.2015.05.048. Epub 2015 May 14.

Abstract

The effect of dry-curing salt content (4% low salt (LS), 8% high salt (HS)) on lipolysis, lipid oxidation and volatile compounds in dry-cured goose was investigated in our study. The activities of acid lipase and neutral lipase increased during dry-curing, while phospholipase reached its maximum at the end of marinating. Lipoxygenase (LOX) and thiobarbituric acid reactive substances (TBARS) values increased during dry-curing and marinating then decreased during dry-ripening. Total free fatty acids (TFFA) increased at dry-curing and dry-ripening points and decreased during marinating. Total peak area of lipids derived volatile compounds (TPALDVC) and total peak area increased during entire stages. Compared to LS, HS group has higher lipolytic and LOX activities, TBARS, TFFA, unsaturated fatty acids and TPALDVC. The higher TPALDVC in HS could be attributed to higher lipid hydrolysis and oxidation during processing.

Keywords: Dry-cured goose meat; Lipid oxidation; Lipolysis; TBARS; Volatile compounds.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Flavoring Agents
  • Food Handling
  • Food Storage
  • Food Technology
  • Geese*
  • Lipolysis / genetics*
  • Meat Products / analysis*
  • Oxidation-Reduction
  • Sodium Chloride
  • Volatile Organic Compounds

Substances

  • Flavoring Agents
  • Volatile Organic Compounds
  • Sodium Chloride