Effect of high-temperature air-drying on quality and lipid oxidation of dry-cured duck

By analyzing the differences in physicochemical indices, TBARS, sensory quality and volatile flavor compounds between high-temperature and low-temperature air-drying ripened dry-cured duck, the potential effect of high-temperature air-drying processing on the quality characteristics and lipid oxidation were studied. The results showed that high-temperature air-drying significantly ( p < 0.05) accelerated the decline of moisture, Aw and accumulation of salt, and also showed significant effect in a* value ( p < 0.05) , but not in texture. TBARS value of high-temperature air-drying group were extremely higher than that in control group ( p < 0.01 ) , temperature showed extremely significant effect on lipid oxidation. Aldehydes in high-temperature and low-temperature air-drying ripened dry-cured duck increased significantly ( 54.85% and 67.1% , respectively ) . Hexanal, nonanal, 3-methyl butanal and pentanal were the major component, which were the most important volative compounds for the flavor quality.High-temperature air-drying ripening produced more acids and ketones, and may be corrected with lipid peroxidation and rancid flavor.