Abstract
Chemical traits related to dry-curing process (pH, moisture, water activity total and chlorides), color and textural properties and changes of free fatty acid and amino acid compositions during the processing of dry-cured duck breast were quantified. For this purpose, 25 male ducks from crossbred mule were used in this study and samples at 0 days (raw breast) and after 7, 14, 21 and 28 days of ripening were taken. The results showed that all physico-chemical parameters suffered significant differences during the manufacture of dry-cured duck breast. A decrease in all variables was observed with the exception of chlorides and textural properties due to dehydration process. Concerning free fatty acids, a significant increase (P < 0.05) from 299.57 mg/g of fat in the raw breast to 380.43 mg/g of fat at the end of the drying–ripening stage was recorded. Finally, a significant increase (P < 0.001) in the total free amino acids was observed from raw breast (1,059.17 mg/100 g of DM) to the end of dry-ripening (2,792.48 mg/100 g of DM).
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