title: Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.
abstract: The effect of dry-curing salt content (4% low salt (LS), 8% high salt (HS)) on lipolysis, lipid oxidation and volatile compounds in dry-cured goose was investigated in our study. The activities of acid lipase and neutral lipase increased during dry-curing, while phospholipase reached its maximum at the end of marinating. Lipoxygenase (LOX) and thiobarbituric acid reactive substances (TBARS) values increased during dry-curing and marinating then decreased during dry-ripening. Total free fatty acids (TFFA) increased at dry-curing and dry-ripening points and decreased during marinating. Total peak area of lipids derived volatile compounds (TPALDVC) and total peak area increased during entire stages. Compared to LS, HS group has higher lipolytic and LOX activities, TBARS, TFFA, unsaturated fatty acids and TPALDVC. The higher TPALDVC in HS could be attributed to higher lipid hydrolysis and oxidation during processing.
authors.affiliation: Department of Material Science and Engineering, Ningbo University, Ningbo 315211, China.
authors.forename: Wang
authors.initials: W
authors.lastname: Ying
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Jiang
authors.initials: J
authors.lastname: Ya-Ting
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn.
authors.forename: Cao
authors.initials: C
authors.lastname: Jin-Xuan
authors.affiliation: Department of Food Science, Nanjing University of Finance & Economics, Nanjing 210023, China.
authors.forename: Chen
authors.initials: C
authors.lastname: Yin-Ji
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Sun
authors.initials: S
authors.lastname: Yang-Ying
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Zeng
authors.initials: Z
authors.lastname: Xiao-Qun
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Pan
authors.initials: P
authors.lastname: Dao-Dong
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Ou
authors.initials: O
authors.lastname: Chang-Rong
authors.affiliation: Department of Material Science and Engineering, Ningbo University, Ningbo 315211, China.
authors.forename: Gan
authors.initials: G
authors.lastname: Ning
mesh_terms: D000818:Animals; D005421:Flavoring Agents; D005511:Food Handling; D061353:Food Storage; D005524:Food Technology; D005777:Geese; D008066:Lipolysis / Q000235:genetics*; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D012965:Sodium Chloride; D055549:Volatile Organic Compounds
chemical_list: D005421:Flavoring Agents; D055549:Volatile Organic Compounds; D012965:Sodium Chloride
keywords: Dry-cured goose meat; Lipid oxidation; Lipolysis; TBARS; Volatile compounds