Physicochemical Properties of Different Dry Cured Duck and Differences of Volatile Compounds
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Abstract:
In order to explore the quality of different regional dry cured duck, the physicochemical properties, microbial quantity, structural characteristics and flavor composition of three varieties of dry cured duck were compared. Hardness, elasticity, viscosity, cohesiveness and chewiness were analyzed for meat quality. Gas chromatography-mass spectrometry (GC-MS) was used to detect aroma components of samples. The results showed that physicochemical properties have difference in three samples, especially the moisture content, which was 34.30% in Sichuan dry cured duck, while 20~25% in Nanjing and Jiangxi dry cured duck. All of them had neutral range pH value and high salt content. Nanjing dry cured duck had the biggest hardness, the maximum elasticity was observed in Sichuan dry cured duck, and the best chewing was in Jiangxi dry cured duck. Sixty-three kinds of flavor components were identified. The main flavor compounds were alcohol, carboxylic acid, hydrocarbons, esters, ketones, aldehydes. Sichuan and Jiangxi dry cured duck had significant differences, especially the ketone compounds. The quality of different dry cured duck was different, especially in texture and flavor.
