Study On The Inhibition Of Warmed-Over Flavor In Cooked Duck Meat

Warmed-Over Flavor (WOF) has negative impacts on the flavor and ediblequality of cooked duck meat, and then limits the development of convenience duckmeat. So it is necessary to inhibit the WOF of cooked duck meat.Duck meat was used as raw material, which were detected by a combinationmethod of sensory evaluation (sensory panel), chemical analysis (MDAconcentration) and instrumental analysis (Gas Chromatography-Mass Spectrometry,GC-MS). Principal component analysis(PCA) and correlation coefficient methodwere used to analyse the main volatile compounds of WOF in cooked duck meat.The formation cause of WOF was further studied based on the main compounds ofWOF. In addition, on the basis of the main compounds and formation cause of WOFin cooked duck meat, some measures were taken to inhibit the WOF. Based on theresults of this study, we could reach the following conclusions.(1) The compounds of WOF development in cooked duck meat were smallmolecule aldehyde, alcohols. Included pentanal, hexanal, heptanal, octanal, nonanal,malondialdehyde, pentanol, hexanol, et al. and2,3-Octandione. Preliminary causefor the development of WOF was the oxidation of lipids.(2) Further study indicated that the cause for the formation of WOF in cookedduck meat was the result of phospholipid oxidation. And the phosphatidylethanolamine (PE) developed much more than phosphatidyl choline(PC) of WOF.(3) The antioxidants had significant effects on inhibiting the WOF in spiced duck.Natural antioxidants such as tea polyphenols(TP), rosemary leaves and dextrosewere added for inhibiting the formation of WOF. The optimization results indicatedthat the best addition level of TP, rosemary and dextrose were0.25g/Kg,1.2%and2.5%, under these conditions, the WOF could be effectively controlled at a lowlevel, and had a better sensory quality.