Abstract:Saltwater duck is one of the local specialties of Nanjing, and as a geographical indication product of China, it is popular with people by virtue of its unique flavour and production process, but there are fewer studies on its comprehensive quality, therefore, this study took six kinds of commercially available Nanjing saltwater ducks as the target, combined with multivariate statistical method to carry out comprehensive analysis of quality (protein, fat, inosinic acid, free amino acid and fatty acid composition and content), aiming to Compare the quality differences between brands. The results showed that there were significant differences (P<0.05) in the quality of the six Nanjing salted ducks. The protein content ranged from 20.9% to 34.46%, the inosinic acid content ranged from 36.45 to 128.05 mg/100g, and the total free amino acid content ranged from 20.47 to 36.78 g/kg. Glutamic acid and valine were the main flavouring amino acids of the Nanjing brine ducks. The saturated fatty acid content ranged from 9.82% to 14.67%, and the polyunsaturated fatty acid content ranged from 52.69% to 60.69%, which were significantly higher than those of other brands in H1 and H2 brands, respectively. A total of 11 different substances (protein, IMP, C16:0, C18:0, C16:1, C18:1n-9c, C18:2n6c, C18:2n6t, C18:3n3, C18:3n6, C22:6n3) were screened out by OPLS-DA, with the highest contents of IMP and C22:6n3 in H1 brand. The above results illustrate the quality characteristics of Nanjing salted duck meat in terms of its tasty and rich flavour from the perspective of nutrient component contents, and provide references for consumers purchasing.
