Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
•The effect of salt content on lipid derived volatile compounds was studied.•The activities of lipases, LOX and TBARS values increased during dry-curing.•Lipids derived volatile compounds increased during entire stages.•Volatile compounds content is related with lipid hydrolysis and oxidation. The e...
Gespeichert in:
| Veröffentlicht in: | Food chemistry 2016-01, Vol.190, p.33-40 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 40 |
|---|---|
| container_issue | |
| container_start_page | 33 |
| container_title | Food chemistry |
| container_volume | 190 |
| creator | Ying, Wang Ya-Ting, Jiang Jin-Xuan, Cao Yin-Ji, Chen Yang-Ying, Sun Xiao-Qun, Zeng Dao-Dong, Pan Chang-Rong, Ou Ning, Gan |
| description | •The effect of salt content on lipid derived volatile compounds was studied.•The activities of lipases, LOX and TBARS values increased during dry-curing.•Lipids derived volatile compounds increased during entire stages.•Volatile compounds content is related with lipid hydrolysis and oxidation.
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. |
| doi_str_mv | 10.1016/j.foodchem.2015.05.048 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1699495479</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0308814615007839</els_id><sourcerecordid>1699495479</sourcerecordid><originalsourceid>FETCH-LOGICAL-c405t-44a99e34ff41ec4675d582343b0a8812eb86cbc58d5864c72c3229a38ddb2b253</originalsourceid><addsrcrecordid>eNqFkU9v1DAQxS0EokvhK1Q-csnW_5I4N1BFAakSB-BsOfa49crJLHaydM98cbzalivSSLaffzNP9iPkirMtZ7y73m0DoncPMG0F4-2W1VL6Bdlw3cumZ714STZMMt1orroL8qaUHWOssvo1uRCd4GKQekP-fF9Wf6Q40xT3mI4llgYfo7dLrJqdPT1gqocENCR7wDVTh9Me19kXioH6fGzcmsHTe8QC9HdcHqiPIUCGeaH1Ks73tNhU9zgvJ82ftX1Gv7qTzVvyKthU4N3Tekl-3n76cfOlufv2-evNx7vGKdYujVJ2GECqEBQHp7q-9a0WUsmRWa25gFF3bnStrnKnXC-cFGKwUns_ilG08pK8P8-t1r9WKIuZYnGQkp0B12J4NwxqaFU_VLQ7oy5jKRmC2ec42Xw0nJlTAGZnngMwpwAMq6V0bbx68ljHCfy_tucfr8CHMwD1pYcI2RQXYXbgYwa3GI_xfx5_AWrincY</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1699495479</pqid></control><display><type>article</type><title>Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals Complete</source><creator>Ying, Wang ; Ya-Ting, Jiang ; Jin-Xuan, Cao ; Yin-Ji, Chen ; Yang-Ying, Sun ; Xiao-Qun, Zeng ; Dao-Dong, Pan ; Chang-Rong, Ou ; Ning, Gan</creator><creatorcontrib>Ying, Wang ; Ya-Ting, Jiang ; Jin-Xuan, Cao ; Yin-Ji, Chen ; Yang-Ying, Sun ; Xiao-Qun, Zeng ; Dao-Dong, Pan ; Chang-Rong, Ou ; Ning, Gan</creatorcontrib><description>•The effect of salt content on lipid derived volatile compounds was studied.•The activities of lipases, LOX and TBARS values increased during dry-curing.•Lipids derived volatile compounds increased during entire stages.•Volatile compounds content is related with lipid hydrolysis and oxidation.
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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2015.05.048</identifier><identifier>PMID: 26212938</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Dry-cured goose meat ; Flavoring Agents ; Food Handling ; Food Storage ; Food Technology ; Geese ; Lipid oxidation ; Lipolysis ; Lipolysis - genetics ; Meat Products - analysis ; Oxidation-Reduction ; Sodium Chloride ; TBARS ; Volatile compounds ; Volatile Organic Compounds</subject><ispartof>Food chemistry, 2016-01, Vol.190, p.33-40</ispartof><rights>2015 Elsevier Ltd</rights><rights>Copyright © 2015 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-44a99e34ff41ec4675d582343b0a8812eb86cbc58d5864c72c3229a38ddb2b253</citedby><cites>FETCH-LOGICAL-c405t-44a99e34ff41ec4675d582343b0a8812eb86cbc58d5864c72c3229a38ddb2b253</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2015.05.048$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26212938$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ying, Wang</creatorcontrib><creatorcontrib>Ya-Ting, Jiang</creatorcontrib><creatorcontrib>Jin-Xuan, Cao</creatorcontrib><creatorcontrib>Yin-Ji, Chen</creatorcontrib><creatorcontrib>Yang-Ying, Sun</creatorcontrib><creatorcontrib>Xiao-Qun, Zeng</creatorcontrib><creatorcontrib>Dao-Dong, Pan</creatorcontrib><creatorcontrib>Chang-Rong, Ou</creatorcontrib><creatorcontrib>Ning, Gan</creatorcontrib><title>Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•The effect of salt content on lipid derived volatile compounds was studied.•The activities of lipases, LOX and TBARS values increased during dry-curing.•Lipids derived volatile compounds increased during entire stages.•Volatile compounds content is related with lipid hydrolysis and oxidation.
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.</description><subject>Animals</subject><subject>Dry-cured goose meat</subject><subject>Flavoring Agents</subject><subject>Food Handling</subject><subject>Food Storage</subject><subject>Food Technology</subject><subject>Geese</subject><subject>Lipid oxidation</subject><subject>Lipolysis</subject><subject>Lipolysis - genetics</subject><subject>Meat Products - analysis</subject><subject>Oxidation-Reduction</subject><subject>Sodium Chloride</subject><subject>TBARS</subject><subject>Volatile compounds</subject><subject>Volatile Organic Compounds</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU9v1DAQxS0EokvhK1Q-csnW_5I4N1BFAakSB-BsOfa49crJLHaydM98cbzalivSSLaffzNP9iPkirMtZ7y73m0DoncPMG0F4-2W1VL6Bdlw3cumZ714STZMMt1orroL8qaUHWOssvo1uRCd4GKQekP-fF9Wf6Q40xT3mI4llgYfo7dLrJqdPT1gqocENCR7wDVTh9Me19kXioH6fGzcmsHTe8QC9HdcHqiPIUCGeaH1Ks73tNhU9zgvJ82ftX1Gv7qTzVvyKthU4N3Tekl-3n76cfOlufv2-evNx7vGKdYujVJ2GECqEBQHp7q-9a0WUsmRWa25gFF3bnStrnKnXC-cFGKwUns_ilG08pK8P8-t1r9WKIuZYnGQkp0B12J4NwxqaFU_VLQ7oy5jKRmC2ec42Xw0nJlTAGZnngMwpwAMq6V0bbx68ljHCfy_tucfr8CHMwD1pYcI2RQXYXbgYwa3GI_xfx5_AWrincY</recordid><startdate>20160101</startdate><enddate>20160101</enddate><creator>Ying, Wang</creator><creator>Ya-Ting, Jiang</creator><creator>Jin-Xuan, Cao</creator><creator>Yin-Ji, Chen</creator><creator>Yang-Ying, Sun</creator><creator>Xiao-Qun, Zeng</creator><creator>Dao-Dong, Pan</creator><creator>Chang-Rong, Ou</creator><creator>Ning, Gan</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20160101</creationdate><title>Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production</title><author>Ying, Wang ; Ya-Ting, Jiang ; Jin-Xuan, Cao ; Yin-Ji, Chen ; Yang-Ying, Sun ; Xiao-Qun, Zeng ; Dao-Dong, Pan ; Chang-Rong, Ou ; Ning, Gan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c405t-44a99e34ff41ec4675d582343b0a8812eb86cbc58d5864c72c3229a38ddb2b253</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Animals</topic><topic>Dry-cured goose meat</topic><topic>Flavoring Agents</topic><topic>Food Handling</topic><topic>Food Storage</topic><topic>Food Technology</topic><topic>Geese</topic><topic>Lipid oxidation</topic><topic>Lipolysis</topic><topic>Lipolysis - genetics</topic><topic>Meat Products - analysis</topic><topic>Oxidation-Reduction</topic><topic>Sodium Chloride</topic><topic>TBARS</topic><topic>Volatile compounds</topic><topic>Volatile Organic Compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ying, Wang</creatorcontrib><creatorcontrib>Ya-Ting, Jiang</creatorcontrib><creatorcontrib>Jin-Xuan, Cao</creatorcontrib><creatorcontrib>Yin-Ji, Chen</creatorcontrib><creatorcontrib>Yang-Ying, Sun</creatorcontrib><creatorcontrib>Xiao-Qun, Zeng</creatorcontrib><creatorcontrib>Dao-Dong, Pan</creatorcontrib><creatorcontrib>Chang-Rong, Ou</creatorcontrib><creatorcontrib>Ning, Gan</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ying, Wang</au><au>Ya-Ting, Jiang</au><au>Jin-Xuan, Cao</au><au>Yin-Ji, Chen</au><au>Yang-Ying, Sun</au><au>Xiao-Qun, Zeng</au><au>Dao-Dong, Pan</au><au>Chang-Rong, Ou</au><au>Ning, Gan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2016-01-01</date><risdate>2016</risdate><volume>190</volume><spage>33</spage><epage>40</epage><pages>33-40</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•The effect of salt content on lipid derived volatile compounds was studied.•The activities of lipases, LOX and TBARS values increased during dry-curing.•Lipids derived volatile compounds increased during entire stages.•Volatile compounds content is related with lipid hydrolysis and oxidation.
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.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>26212938</pmid><doi>10.1016/j.foodchem.2015.05.048</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2016-01, Vol.190, p.33-40 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1699495479 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Animals Dry-cured goose meat Flavoring Agents Food Handling Food Storage Food Technology Geese Lipid oxidation Lipolysis Lipolysis - genetics Meat Products - analysis Oxidation-Reduction Sodium Chloride TBARS Volatile compounds Volatile Organic Compounds |
| title | Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-22T01%3A23%3A56IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Study%20on%20lipolysis-oxidation%20and%20volatile%20flavour%20compounds%20of%20dry-cured%20goose%20with%20different%20curing%20salt%20content%20during%20production&rft.jtitle=Food%20chemistry&rft.au=Ying,%20Wang&rft.date=2016-01-01&rft.volume=190&rft.spage=33&rft.epage=40&rft.pages=33-40&rft.issn=0308-8146&rft.eissn=1873-7072&rft_id=info:doi/10.1016/j.foodchem.2015.05.048&rft_dat=%3Cproquest_cross%3E1699495479%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1699495479&rft_id=info:pmid/26212938&rft_els_id=S0308814615007839&rfr_iscdi=true |