食品与发酵工业2012，Vol.38Issue(7)：176-180,5.
风鸭加工过程中肌内和皮下脂肪水解特性研究
Study on Lipolysis Characteristics of Intramuscular and Subcutaneous Lipids During Dry-cured Duck Processing
摘要
Abstract
The changes of glycerides, phospholipids, free fatty acids,physicochemical index and the correlation between indices were analyzed during processing of dry-cured duck. Temperature and humidity were controlled. Lip- ids were distilled using chloroform-methanol, then were separated by solid phase extraction （SPE）. Free fatty acids （FFA） were determined via capillary gas chromatography. Results showed that： Phospholipids and FFA content in in- tramuscular fat changed significantly compared to that in subcutaneous fat and this was the main changes of lipolysis in dry-cured duck. FFA in intramuscular fat, especially oleic acid（ C18：1 ） and linoleic acid（ C18： 2） were mainly gen- erated from intramuscular phospholipid degradation. Glycerides and phospholipids in subcutaneous fat caused the ac- cumulation of FFA. Palmitic acid （ C 16： 0）, steartic acid （ C 18： 0 ）, oleic acid （ C 18： 1 ） and linoleic acid （ C 18： 2 ） were the dominant fraction of FFA in dry-cured duck.关键词
风鸭/脂解/游离脂肪酸/磷脂Key words
dry-cured duck/lipolysis/FFA/phospholipids分类
轻工纺织引用本文复制引用
陈妹,郇延军..风鸭加工过程中肌内和皮下脂肪水解特性研究[J].食品与发酵工业,2012,38(7):176-180,5.基金项目
国家自然基金资助项目 （）
