Study On Effects Of Sodium Chloride Replacement On Lipid Oxidation And Flavor Of Duck Meat

Foods with high sodium have always been the potential threat to human health. It is recommended to eat healthily through reducing the sodium of foods. In that sense, reseatches about sodium replacement and effects it exerts on foods quality has become a hotspot as well as focus for scientists. In this paper, differences in fatty acids composition and volatile flavor compounds of duck, chicken and pork as well as of different composition of duck meat were firstly studied, the role of fat in flavor development of meat was learned as a result. Afterwards, duck meat was separated according to its composition and effects of different components on its flavor were observed. On that basis, a model system containing duck meat fiber and phospholipids was chosen to study the effect of KC1, CaCl2 substitution, processing temperature and time on the volatile flavor compounds in this system, and effects of these factors on complete duck meat flavor and related quality were further explored. The processing technology was optimized in the end. It turns out that:1. There was a significant difference between the fatty acids composition of duck, chicken and pork. The content of unsaturated fatty acids (UFA) in three species was all higher than saturated fatty acids (SFA) and UFA was highest in duck, followed by chicken and pork. Among the different components of duck meat, phospholipids had more polyunsaturated fatty acids (PUFA) than triglycerides. After the separation and recombination of duck meat and the analysis of its flavor compounds, phospholipids were found to play a leading role in flavor development of duck meat. It was found that hexanal, octanal, nonanal,2-pentyfuran and 1-octen-3-ol were the 5 main key flavor compounds of duck meat.2. The levels of KC1, CaCl2, processing temperature and time exerted different influences on the flavor compounds in model systems. The content of hexanal changed most with the levels of KCl, CaCl2, processing temperature and time, but in different ways with each factor. Moreover, nonanal and 2-pentyfuran changed a lot with CaCl2 level and processing temperature.3. The levels of KCl, CaCl2, processing temperature and time had a significant effect on lipid oxidation, the main flavor compounds producing reaction, and flavor quality. The results of response surface methodology showed that when NaCl was fixed at 2%, adding 5% CaCl2,35% KCl to duck meat and processing it at 90℃ for 45min resulted in duck meat with better flavor quality.