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

Wang, Ying; Ya-Ting, Jiang; Cao, Jinxuan; Yinji, Chen; Sun, Yangying; Pan, Daodong; Pan, Daodong; Ou, Changrong; Gan, Ning

doi:10.1016/j.foodchem.2015.05.048

Cited by 122 publications

(49 citation statements)

References 39 publications

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“…The effect of salt reduction on the aroma of meat products and especially on odoractive compounds has been scarcely studied. Many reports have indicated the changes on the abundance of volatile compounds in different products such as dry sausages (Alves dos Santos et al, 2015), dry cured goose (Ying et al, 2016) although few of them have demonstrated the effect on key aroma compounds.…”

Section: Salt Reductionmentioning

confidence: 99%

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Flores

2018

Meat Science

152

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Meat product aroma is affected by various meat processing factors. In this review the main biochemical reactions involved in the development of meat product aroma (wet, dry cured and fermented) are fully described. Moreover, the different techniques used for key aroma elucidation in meat products are defined. The aroma compounds present in wet, dry cured and fermented meat products (sausage and whole piece) have been summarized. The mechanisms of aroma formation during the manufacture of cooked and dry/fermented meat products are described. In wet meat products the main reactions described are lipid degradation (oxidative reactions), Maillard reactions, Strecker degradation, and thiamine degradation while in dry meat products are; lipid degradation (oxidative reactions), thiamine degradation, microbial carbohydrate fermentation and microbial metabolism including complex interactions among them such as the amino acid degradation produced by lipid oxidation products. Finally, the effect of current health trends such as salt, fat and nitrifying content reduction on the development of meat product aroma is explained.

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Section: Salt Reductionmentioning

confidence: 99%

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Flores

2018

Meat Science

152

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“…Yang, Yangying, Daodong, Ying, and Jinxuan () investigated the effect of high‐pressure treatment on lipolysis oxidation and volatile profile of marinated pork meat in soy sauce, the results showed that the levels of volatile compounds from lipid oxidation and brine increased under high pressure and then contributed to 73.16%–78.25% of the typical aroma. The effect of the dry‐curing salt content (4% low salt and 8% high salt) on lipolysis, lipid oxidation, and volatile compounds in dry‐cured goose was investigated by Wang et al (). During the whole processing stages, volatile compounds’ content derived from lipids in the two groups of dry‐cured goose increased continuously.…”

Section: Introductionmentioning

confidence: 99%

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Guo

Lü

Wang

et al. 2019

J Food Process Preserv

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Mutton is widely consumed in China, European Mediterranean countries, and other regions around the world and is expected to gain popularity as an alternative to pork in dry‐cured hams. Changes in the physicochemical indices, volatile compounds, and endogenous enzyme activities during the processing of dry‐cured mutton ham were investigated. Eighty‐six volatile compounds were identified during the dry‐curing process, with aldehydes being dominant. Oxidation values increased significantly during dry‐curing and decreased during ripening (p < .05). The activities of lipolytic enzymes remained active throughout processing, although the activities of the enzymes decreased. Lipoxidase activity increased rapidly during the fermenting stage and then decreased gradually during ripening (p < .05). Superoxide dismutase activity increased throughout processing, whereas the catalase activity decreased. According to partial least square variable importance in projection analysis, 49 odor‐related compounds were selected from dry‐cured mutton ham as specific compounds which are related to lipid oxidation and endogenous enzyme activities. Heatmap shows that the volatile compounds were correlated with enzyme activity and the oxidation value of dry‐cured mutton ham during processing. Practical applications Xinjiang dry‐cured mutton ham has an intense and a long‐lasting aroma. Understanding the mechanism of aroma formation related to lipid oxidation could help us to improve the product quality and optimize the duration of processing. Therefore, the present work identified the characteristic flavor compounds and provided the changing regularity of these compounds at various stages to facilitate the generation of them.

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“…The characteristic flavor of meat product is generated by a series of biochemical reactions such as lipolysis, lipid oxidation, proteolysis, and Strecker degradation of amino acids during processing (Wang et al, 2016). Meanwhile, lipid oxidation is an important factor in the flavor of dried cured meats, and it depends on a variety of factors, including the distribution of the fatty acids of raw meat, and the process and the storage conditions (Wang, Meng, Zhang, Zhou, & Zhang, 2013).…”

mentioning

confidence: 99%

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

Wang

Sun

et al. 2020

J Food Process Preserv

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In this work, proton nuclear magnetic resonance spectroscopy (1H‐NMR）and gas chromatography–mass spectrometry was used to characterize the different metabolites and the free fatty acid composition of Yunnan dry‐cured beef. Compared with raw meat, the moisture content of the finished product was reduced by 53.41% (p < .01). The water activity of the finished product was 15.15% lower than that of the raw beef (p < .05). The TBARS value reached its highest value during the first drying phase, 13 times higher than that of the raw meat (p < .01). The content of polyunsaturated fatty acids, monounsaturated fatty acids, and saturated fatty acids increased during the production. 1H‐NMR was used to identify and quantify 59 water‐soluble low molecular weight (WSLMW) compounds. Amino acids and its derivatives and amine compounds were the most abundant WSLMW compounds in the final product. The five compounds of lactate, creatine, carnosine, inosine monophosphate, and inosine play an important role in the differentiation of samples at different processing stages. Practical applications Yunnan dry‐cured beef is a traditional naturally fermented meat product in Yunnan Hui Autonomous Region of China, which is famous for its unique flavor. At present, there are few studies on the change of flavor precursors in Yunnan dry‐cured beef during processing, and the mechanism of flavor formation is still unclear. For these reasons, the aim of this study was to determine the changes in physicochemical parameters, free fatty acid profile, and water‐soluble low molecular weight (WSLMW) compounds of Yunnan dry‐cured beef during the production process. These results contribute to a more accurate understanding of precursor changes and flavor formation of Yunnan dry‐cured beef during processing.

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

Cited by 122 publications

References 39 publications

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

Correlations among flavor compounds, lipid oxidation indices, and endogenous enzyme activity during the processing of Xinjiang dry‐cured mutton ham

Changes in physicochemical parameters, free fatty acid profile and water‐soluble compounds of Yunnan dry‐cured beef during processing

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