| Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products. | |
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MedLine Citation:
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PMID: 19096077 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Composition of intramuscular phospholipids and free fatty acids in 3 kinds of traditional Chinese duck meat products (dry-cured duck, roasted duck, and water-boiled salted duck) was investigated. Phospholipids were identified and quantified by HPLC combined with ultraviolet and evaporative light scattering detectors. The types and quantities of free fatty acids and fatty acids derived from phospholipids were analyzed by capillary gas chromatography. The results showed that raw duck meat had high quantities of phosphatidyl-ethanolamine and phosphatidylcholine (28.1 and 64.7% of total phospholipids, respectively), which contained high percentages of polyunsaturated fatty acids. The percentages of total phospholipids, phosphatidylethanolamine, and phosphatidylcholine decreased during processing, with a concomitant increase in quantities of free fatty acids. A selective degradation of fatty acids distributions of phospholipids was found through the dry-cured duck processing, but was not found during the roasted and water-boiled duck processing. |
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Authors:
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D Y Wang; Y Z Zhu; W M Xu |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Poultry science Volume: 88 ISSN: 0032-5791 ISO Abbreviation: Poult. Sci. Publication Date: 2009 Jan |
Date Detail:
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Created Date: 2008-12-19 Completed Date: 2009-03-30 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0401150 Medline TA: Poult Sci Country: United States |
Other Details:
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Languages: eng Pagination: 221-6 Citation Subset: IM |
Affiliation:
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Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals China Cookery Ducks Fatty Acids / chemistry* Food Handling Meat / analysis* Meat Products Phospholipids / chemistry* |
| Chemical | |
Reg. No./Substance:
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0/Fatty Acids; 0/Phospholipids |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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