Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics
In the actual production of duck meat, the cooking time for marinated and sliced duck products is around 30 min. Before consumption, it is recommended to use a water bath for reheating at 75 °C for 10 min. However, many consumers reflect that after reheating, there will be an unpleasant smell, affec...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002107 |
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| author | Gaiming Zhao Ying Zhang Jiali Zhang Sen Wang Ke Wang Long Xu Qiuhui Zhang Chaozhi Zhu |
| author_facet | Gaiming Zhao Ying Zhang Jiali Zhang Sen Wang Ke Wang Long Xu Qiuhui Zhang Chaozhi Zhu |
| author_sort | Gaiming Zhao |
| collection | DOAJ |
| description | In the actual production of duck meat, the cooking time for marinated and sliced duck products is around 30 min. Before consumption, it is recommended to use a water bath for reheating at 75 °C for 10 min. However, many consumers reflect that after reheating, there will be an unpleasant smell, affecting the quality of food. Therefore, to investigate the effects of lipid oxidation on the duck odorous smell during heat treatment and reheating, lipid oxidation, sensory evaluation and lipidomics were performed on raw duck meat, 90 °C processed, and reheated cooked duck meat stored at 4 ± 1 °C for 3 and 7 days, respectively. The results showed that the duck odorous smell increased after heat treatment and reheating. A total of 26 lipid subclasses and 519 lipid molecules were identified in duck meat based on lipidomics. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in duck meat phospholipids played an important role in the production of duck odorous smell. These findings may contribute in reducing duck odorous smell by targeted inhibition of lipid oxidation. |
| format | Article |
| id | doaj-art-2ad3828e3b5a488580d60dcda917faa0 |
| institution | DOAJ |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-2ad3828e3b5a488580d60dcda917faa02025-08-20T02:49:49ZengElsevierCurrent Research in Food Science2665-92712024-01-01910088410.1016/j.crfs.2024.100884Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomicsGaiming Zhao0Ying Zhang1Jiali Zhang2Sen Wang3Ke Wang4Long Xu5Qiuhui Zhang6Chaozhi Zhu7Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR ChinaHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR ChinaHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR ChinaHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR ChinaHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR ChinaHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR ChinaHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR ChinaHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China; College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; Corresponding author. Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, 450002, PR China.In the actual production of duck meat, the cooking time for marinated and sliced duck products is around 30 min. Before consumption, it is recommended to use a water bath for reheating at 75 °C for 10 min. However, many consumers reflect that after reheating, there will be an unpleasant smell, affecting the quality of food. Therefore, to investigate the effects of lipid oxidation on the duck odorous smell during heat treatment and reheating, lipid oxidation, sensory evaluation and lipidomics were performed on raw duck meat, 90 °C processed, and reheated cooked duck meat stored at 4 ± 1 °C for 3 and 7 days, respectively. The results showed that the duck odorous smell increased after heat treatment and reheating. A total of 26 lipid subclasses and 519 lipid molecules were identified in duck meat based on lipidomics. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in duck meat phospholipids played an important role in the production of duck odorous smell. These findings may contribute in reducing duck odorous smell by targeted inhibition of lipid oxidation.http://www.sciencedirect.com/science/article/pii/S2665927124002107Duck meatLipid oxidationDuck odorous smellLipidomics |
| spellingShingle | Gaiming Zhao Ying Zhang Jiali Zhang Sen Wang Ke Wang Long Xu Qiuhui Zhang Chaozhi Zhu Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics Current Research in Food Science Duck meat Lipid oxidation Duck odorous smell Lipidomics |
| title | Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics |
| title_full | Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics |
| title_fullStr | Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics |
| title_full_unstemmed | Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics |
| title_short | Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics |
| title_sort | investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics |
| topic | Duck meat Lipid oxidation Duck odorous smell Lipidomics |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002107 |
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