title: Physicochemical and nutritional composition of dry-cured duck breast.
abstract: A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and micromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated, monounsaturated, and polyunsaturated fatty acid contents in intramuscular fat were approximately 35, 57, and 8% of the total fatty acid methyl esters, respectively. The main essential amino acids present in dry-cured duck breast were lysine and leucine, followed by valine, threonine, and isoleucine, with aspartic and glutamic acids being the most important in the nonessential fraction. Dry-cured duck breast proved to be a valuable source of iron, zinc, copper, and manganese (7.57, 4.66, 0.84, and 0.87 mg/100 g of edible portion, respectively), providing approximately 57, 45.2, 93, and 43.7% of the recommended daily allowances, respectively.
authors.affiliation: Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain. jmlorenzo@ceteca.net
authors.forename: J M
authors.initials: JM
authors.lastname: Lorenzo
authors.forename: L
authors.initials: L
authors.lastname: Purriños
authors.forename: S
authors.initials: S
authors.lastname: Temperán
authors.forename: R
authors.initials: R
authors.lastname: Bermúdez
authors.forename: S
authors.initials: S
authors.lastname: Tallón
authors.forename: D
authors.initials: D
authors.lastname: Franco
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000818:Animals; D004372:Ducks; D005227:Fatty Acids / Q000032:analysis*; D006801:Humans; D008297:Male; D008460:Meat; D009753:Nutritive Value; D011202:Poultry Products / Q000032:analysis*
chemical_list: D000596:Amino Acids; D005227:Fatty Acids