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http://dx.doi.org/10.5713/ajas.2009.90134

Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products  

Wang, D.Y. (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences)
Zhu, Y.Z. (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences)
Xu, W.M. (Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.22, no.10, 2009 , pp. 1441-1446 More about this Journal
Abstract
Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identified and quantified by gas and high performance liquid chromatography, and phospholipid molecular species were determined by mass spectrometry. The results showed that raw duck meat had high quantities of phosphatidylethanolamine and phosphatidylcholine. The percentages of phospholipid classes decreased during three kinds of processing of duck meat products. A selective degradation of phospholipid molecular species with polyunsaturated fatty acids was found in dry-cured duck, but was not found in roasted and water-boiled duck products.
Keywords
Duck Meat Products; Phospholipids; Molecular Species;
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