title: Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
abstract: Phospholipid hydrolysis, as the main stage and cause of phopholipid degradation, is generally attributed to phospholipases. In this study, the changes of phospholipase A₂ (PLA₂) and C (PLC) activities, neutral lipid, free fatty acids and phospholipids in dry-cured duck leg muscles during processing, were examined. The composition of free fatty acids and neutral lipids increased significantly (P<0.05) with extension of processing time while the phospholipids composition decreased. The PLA₂ and PLC activity decreased in the final product, but retained 83.70% and 86.78% of their initial activities, respectively. The relative activities of both PLA₂ and PLC highly correlated with the decline of phospholipids and the increase of free fatty acids. High correlations were also obtained between the relative activities of PLC and the increase of neutral lipid (P<0.01). All these results suggest that PLA₂ and PLC contribute to the degradation of intramuscular phospholipids during the processing of dry-cured duck.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, PR China; Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: daoyingwang@yahoo.com.
authors.forename: Daoying
authors.initials: D
authors.lastname: Wang
authors.forename: Muhan
authors.initials: M
authors.lastname: Zhang
authors.forename: Huan
authors.initials: H
authors.lastname: Bian
authors.forename: Weimin
authors.initials: W
authors.lastname: Xu
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.forename: Yongzhi
authors.initials: Y
authors.lastname: Zhu
authors.forename: Fang
authors.initials: F
authors.lastname: Liu
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Geng
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D030161:Avian Proteins / Q000378:metabolism*; D002681:China; D004041:Dietary Fats / Q000032:analysis; D004372:Ducks; D004795:Enzyme Stability; D005227:Fatty Acids / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis / Q000378:metabolism; D005519:Food Preservation; D063427:Food Quality; D008066:Lipolysis; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000378:metabolism; D018482:Muscle, Skeletal / Q000201:enzymology / Q000378:metabolism; D054467:Phospholipases A2 / Q000378:metabolism*; D010743:Phospholipids / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013997:Time Factors; D014280:Triglycerides / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D010738:Type C Phospholipases / Q000378:metabolism*
chemical_list: D030161:Avian Proteins; D004041:Dietary Fats; D005227:Fatty Acids; D005230:Fatty Acids, Nonesterified; D009124:Muscle Proteins; D010743:Phospholipids; D017673:Sodium Chloride, Dietary; D014280:Triglycerides; D054467:Phospholipases A2; D010738:Type C Phospholipases
keywords: Degradation; Dry-cured duck; FFA; MUFA; PL; PLA(2); PLC; PUFA; Phospholipase A(2); Phospholipase C; Phospholipids; RH; SFA; free fatty acids; monounsaturated fatty acids; phospholipase A(2); phospholipase C; phospholipids; polyunsaturated fatty acids; relative humidity; saturated fatty acids