CHANGES IN FLAVOR COMPOUNDS OF NANJING SALTED DUCK DURING PROCESSING

摘要

IntroductionFlavor is a very important component of the eating quality of meat and much research has been aimed at determining those factors during the production and processing of meat which influence flavor quality (Mottram, 1998). Wu and Liou (1992) and Lesimple and others (1995) analyzed the volatile compounds of duck meat using traditional simultaneous distillation extraction (SDE) coupled with Gas Chromatography-Mass Spectrometry (GC-MS). To our knowledge, no study has so far been reported regarding duck meat product in taste compounds.Cooked duck products are popular items food in China and other parts of the world. Nanjing water-boiled salted Duck (NJWSD), cooked at low temperature in traditional Chinese way, is regarded as a delicacy and famous for its savory taste and tender texture. The objective of this work was to investigate the changes of flavor compounds of traditional Chinese Nanjing water-boiled salted Duck to provide theory bases for the quality improvement of duck meat products.