CHARACTERIZATION OF OFF-ODOR OF LOCAL DUCK MEAT

摘要

A major limitation for the use of local duck meat in Indonesia is its off-odor. Trained panelists described the odor of such boiled skin-on duck meat as fishy, rancid, earthy, boiled potato and bloody. Boiled duck meat had a higher off-odor intensity than the fresh one and this increased with increasing boiling time up to 40 min; no difference was observed for breast and leg meat. The volatiles identified included (E)-4-penten-2-ol, 1-pentanol, hexanal, (E)-l-octen-3-ol, nonanal, (E)-2-octen-l-ol, (E)-2-decenal, (E)-2-nonen-1-ol, and trans-2-undecenal; they were characterized as off-odor components. There were also two unidentified components with linear retention index (LRI) on DB-5 column of 1104 and 1123 and possessing the most significant off-odor of duck meat.