The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Abdullah, Fouad Ali Abdullah; Buchtová, Hana; Ježek, František

doi:10.1080/00071668.2022.2035674

Cited by 2 publications

(2 citation statements)

References 41 publications

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“…The TBARS value of fresh duck was about 0.024 mg MDA/100 g muscle, which was lower than that of the duck meat studied by Abdullah et al . (2022), which may be due to the feeding method of the duck and the storage method of the duck meat. Fig.…”

Section: Resultsmentioning

confidence: 99%

Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

Liu

Liao

Xie

et al. 2023

Int J of Food Sci Tech

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Summary This study evaluated the effects of dry‐curing salt content [4% low salt (LS), 6% medium salt (MS), 8% high salt (HS)] on volatile compounds, lipid oxidation and lipolysis during the processing of water‐boiled salted duck (WSD). After dry‐curing, the varieties and content of volatile compounds increased significantly. The total content of volatile compounds tended to increase at dry‐curing, brining and early and middle air‐drying stages, and then decrease. The thiobarbituric acid reactive substances (TBARS) values increased during the whole process. The free fatty acids (FFAs) content increased at dry‐curing, brining and early air‐drying stages, and decreased after air‐drying for 1 day. Compared with LS, HS and MS had higher content of characteristic flavour substances and FFAs, especially unsaturated fatty acids (UFA), and higher TBARS during the processing of WSD. It showed that 6% dry‐curing salt content (MS) was applicable to practical production of WSD for flavour formation and salt reduction in dry‐cured meat products.

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Section: Resultsmentioning

confidence: 99%

Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

Liu

Liao

Xie

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Similar to fish, chicken, duck, and turkey are also subject to lipolysis and lipid oxidation during cold storage ( Sklan et al, 1983 , Alasnier et al, 2000 ; Hassanin, A, Elsheikh, & Amin, 2017; Abdullah, Buchtova, & Jezek, 2022 ). The correlation between lipolysis and lipid oxidation during cold storage seem to be ambiguous in poultry.…”

Section: Relationship Between Lipolysis and Lipid Oxidation In Meat A...mentioning

confidence: 99%

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

et al. 2022

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The oxidation status of three types of duck meat (conventional, organic, wild) during refrigerated storage under air and vacuum-packaged atmospheres

Cited by 2 publications

References 41 publications

Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

Effects of dry‐curing salt content on flavour formation in different production steps during the processing of water‐boiled salted duck

Paradoxical effects of lipolysis on the lipid oxidation in meat and meat products

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