کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7590174 | 1492101 | 2016 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
ترجمه فارسی عنوان
بررسی اکسیداسیون لیپولیز و ترکیبات طعم دهنده فرار از غاز خشک شده با محتوای نمکی متفاوت در طول تولید
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 190, 1 January 2016, Pages 33-40
Journal: Food Chemistry - Volume 190, 1 January 2016, Pages 33-40
نویسندگان
Wang Ying, Jiang Ya-Ting, Cao Jin-Xuan, Chen Yin-Ji, Sun Yang-Ying, Zeng Xiao-Qun, Pan Dao-Dong, Ou Chang-Rong, Gan Ning,