Abstract
Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identified and quantified by gas and high performance liquid chromatography, and phospholipid molecular species were determined by mass spectrometry. The results showed that raw duck meat had high quantities of phosphatidylethanolamine and phosphatidylcholine. The percentages of phospholipid classes decreased during three kinds of processing of duck meat products. A selective degradation of phospholipid molecular species with polyunsaturated fatty acids was found in dry-cured duck, but was not found in roasted and water-boiled duck products.
Highlights
Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated
In Nanjing city where these products were evaluate the changes of intramuscular lipids and originally developed, about thirty million ducks are phospholipids, especially phosphatidylcholine and consumed annually (Liu et al, 2006)
The Phosphatidyl ethanolamine (PE), phosphatidyl choline research concerning the composition and changes of (PC), phosphatidyl inositol (PI) phosphatidyl serine (PS), intramuscular phospholipids is of particular interest. sphingomyelin (SPH) and lysophosphatidyl choline (LPC), Lipolysis and oxidation of phospholipids have been studied fatty acids C14:0, C14:1, C16:0, C17:0, C18:0, C18:1, in dry-cured ham
Summary
Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. A selective degradation of phospholipid molecular species with polyunsaturated fatty acids was found in dry-cured duck, but was not found in roasted and water-boiled duck products. In Nanjing city where these products were evaluate the changes of intramuscular lipids and originally developed, about thirty million ducks are phospholipids, especially phosphatidylcholine and consumed annually (Liu et al, 2006). Sphingomyelin (SPH) and lysophosphatidyl choline (LPC), Lipolysis and oxidation of phospholipids have been studied fatty acids C14:0, C14:1, C16:0, C17:0, C18:0, C18:1, in dry-cured ham The Phosphatidyl ethanolamine (PE), phosphatidyl choline research concerning the composition and changes of (PC), phosphatidyl inositol (PI) phosphatidyl serine (PS), intramuscular phospholipids is of particular interest. sphingomyelin (SPH) and lysophosphatidyl choline (LPC), Lipolysis and oxidation of phospholipids have been studied fatty acids C14:0, C14:1, C16:0, C17:0, C18:0, C18:1, in dry-cured ham
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