Studies Of Flavour Of Different Breeds Of Duck Meat During Processing

The flavor of duck meat has been known to be one of the most important quality attributes of duck meat, Encompassing on the central task of flavor,in this paper, several kinds of duck meat in the domestic market such as Caoyuan duck,Huaying duck,Shaoxin duck,Xiangjia water duck,Yonghui duck,Yulin duck were investigated after being cooked by six kinds of processing methods, The influences of different processing methods on the varieties and amount of volatile flavour compound such as fatty acids,aldehydes, ketones, hydrocarbons, alcohols, esters were studied. The influences of different processing methods on the varieties and amount of fatty acids and other flavor compounds in fat-soluble flavour extracts were also studied.Furthermore,the influences of different processing methods on texture of duck meat were studied, the results will provide a certain reference for processing of duck meat.The following conclusions were made:1. Study of methods of extracting and isolating volatile flavour compounds from duck meat.The extraction conditions of the volatile flavour compounds in duck meat were studied by headspace solid phase microextraction. The influences of fiber, extraction temperature, extraction time and the amount of duck meat on extraction efficiency were investigated, the optimum extraction conditions were:10g sample,extracting 40min after equilibrium 15min at 60 ℃ by DVB/CAR/PDMS(50/30um) 2cm fiber in 20ml headspace bottle.The ideal chromatogram charts about volatile flavour compoun-ds were acquired according to the optimum extraction conditions.2. Study of fatty acids in volatile flavor compounds in different varieties of duck meatThe volatile flavor components in six ducks meat in six different processing methods were analyzed by headspace solid phase microextraction combined with GC-MS. The varieties and amount of fatty acids in volatile flavor components were analyzed.The results showed that oleic acid, palmitic acid were main components in fatty acids,the amount of other fatty acids was small.The amount of oleic acid and palmitic acid decreased after processing. The amount of oleic acid is close to palmitic acid,The different processing methods had a great influence on the amount and varieties of fatty acids in volatile flavour compounds of duck meat.3. Study of non-fatty acid volatile flavor compounds in different varieties of duck meatThe volatile flavor components of six ducks meat in six different process methods were analyzed by headspace solid phase microextraction combined with GC-MS.The varieties and amount of non-fatty acids volatile flavor components were analyzed.The main volatile flavor compounds were aldehydes, ketones, hydrocarbons. Aldehydes had a great contribution on flavor of duck meat.Ketones had a certain contribution on flavour too.Nonanal and hexanal were main components in aldehydes, octanal was in second, heptanal was in third,2,3-Octanedione and 2,5-Octanedione were main components in ketones, The amount of aldehydes and ketones increased greatly after processing.but frying had a great destroy on aldehydes and ketones in all process.The different processing methods had a great influence on the amount and varieties of non-fatty acids volatile flavour compounds in duck meat.4. Study of fatty acid in lipid-soluble flavor compounds in different varieties of duck meatThe lipid-soluble flavor components in six different varieties of duck meat in six different processing methods were extracted by hexane after methyl esterification with anhydrous methanol by catalyst. then the fatty acids in the lipid-soluble flavor components were analyzed by GC-MS. The results showed that oleic acid, palmitic acid and stearic acid were main components in fatty acids. The amount of other fatty acids was small. The three main fatty acids had a great tendency to increase after processing. The different processing methods had a great influence on the amount and varieties of fatty acids in lipid-soluble flavor compounds in duck meat.5. Study of non-fatty acid lipid-soluble flavor compounds in different varieties of duck meatThe lipid-soluble flavor components in six kinds of duck meat in six different processing methods were extracted by hexane and methanol,then analyzed by GC-MS. The results showed that the lipid-soluble flavor components were mainly ethers, hydrocarbons, aldehydes besides fatty acids. The amount of the other flavor components was small, the different processing methods had a great influence on the amount and varieties of lipid-soluble flavor compounds besides fatty acids in duck meat.6. Study of texture of different varieties of duck meatThe texture of six duck meat in six different processing methods was analyzed by Texture analyzer, The results showed that the duck meat with the lowest hardness was raw meat, the duck meat with the highest hardness was fried meat and roasted meat,the adhesiveness of raw duck meat was strongest, the resilience of raw duck meat was best, the resilience of water-boiled duck meat and steamed duck meat was smallest,the chewiness of roasted duck meat and fried duck meat was strongest.