Comparison of Nutritional Quality and Volatile Flavor Compounds of Duck Leg Meat Roasted by Electric Oven with Two Roasting Methods

LIU Yang; LI Kaixuan; WANG Jinhua; WANG Jianan; XIE Jianchun

doi:10.13386/j.issn1002-0306.2023010040

Volume 44 Issue 21

Oct. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(21): 316-326. > DOI: 10.13386/j.issn1002-0306.2023010040

LIU Yang, LI Kaixuan, WANG Jinhua, et al. Comparison of Nutritional Quality and Volatile Flavor Compounds of Duck Leg Meat Roasted by Electric Oven with Two Roasting Methods[J]. Science and Technology of Food Industry, 2023, 44(21): 316−326. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023010040.

Citation:

PDF (1747 KB)

Comparison of Nutritional Quality and Volatile Flavor Compounds of Duck Leg Meat Roasted by Electric Oven with Two Roasting Methods

1.
Key Laboratory of Geriatric Nutrition and Health, School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
2.
Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd., Foshan 528311, China

More Information

Received Date: January 09, 2023
Available Online: October 24, 2023

Graphical Abstract

Abstract

Abstract

The present work was to compare quality differences of the duck leg roasted with or without tinfoil paper wrapping using electric oven. The sensory characteristics, cooking loss, fatty acids, amino acids, and volatile flavor composition in the meat of the two roasted duck leg samples were analyzed. In comparison, the duck leg roasted without tinfoil paper wrapping had greater roasted aroma and cooking loss, while that with paper wrapping was more tender and had lower cooking loss. No matter with or without tinfoil paper wrapping, both fatty acid contents and amino acid contents in the meat were increased after roasting. The sample roasted without tinfoil paper wrapping had higher values in polyunsaturated fatty acids content to saturated fatty acids content (PUFA/SFA) and essential amino acid content to total amino acid content (EAA/TAA). Head-space solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) analysis identified in total 44 volatile compounds in the two samples while those like aldehydes, alcohols, ketones, etc. had greater amounts in the sample roasted without tinfoil paper wrapping. Orthogonal partial least squares discriminant analysis (OPLS-DA) suggested that hexadecanal, octanal, tetradecanal, (E,E)-2,4-decadienal, pentanal, hexanal, etc. (VIP>1) could be markers to differentiate volatile flavor composition of the two samples. Moreover, gas chromatography-olfactometry of aroma extract dilution analysis (AEDA/GC-O) identified 22 odor-active compounds (i.e. odorants) in the two samples with aldehydes being the highest number followed by sulfur-containing compounds and pyrazines. Overall, the odor-active compounds found by GC-O were similar in the two samples whereas they had different flavor dilution factors. Then aroma profile of the two samples was compared by radar charts based on the compounds of higher dilution factors representing the roasted duck leg odors. It suggested harmonious and more prominent roasted and fatty aromas pertaining to the sample without tinfoil paper wrapping, which agreed with the sensory analysis results.
- electric oven,
- roasted duck leg,
- nutritional index,
- cooking loss,
- volatile flavor compounds,
- gas chromatography-olfactometry (GC-O)

FullText(HTML)

References (36)

References

[1]	张诗泉, 刘永峰, 葛鑫禹, 等. 鸭肉宰后成熟过程中食用品质、营养品质及嫩度变化研究[J/OL]. 食品与发酵工业:1−10.[2022-12-28]. https://doi.org/10.13995/j.cnki.11-1802/ts.032891. ZHANG S Q, LIU Y F, GE X Y, et al. Study on the changes of edible quality, nutritional quality and tenderness during post-slaughter maturation of duck meat[J/OL].Food and Fermentation Industries: 1−10.[2022-12-28]. https://doi.org/10.13995/j.cnki.11-1802/ts.032891.
[2]	齐千慧, 朱作艺, 王伟, 等. 中畜草原白羽肉鸭与樱桃谷鸭肌肉品质的比较[J]. 现代食品科技,2022,38(11):226−233 QI Q H, ZHU Z Y, WANG W, et al. Comparison of the muscle quality between china prairie white plumage duck and cherry valley duck[J]. Modern Food Science and Technology,2022,38(11):226−233.
[3]	YU Y R, WANG G Y, YIN X Y, et al. Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat[J]. Food Research International,2021,149:110696. doi: 10.1016/j.foodres.2021.110696
[4]	PU D D, SHAN Y M, ZHANG L L, et al. Identification and inhibition of the key off-odorants in duck broth by means of the sensomics approach and binary odor mixture[J]. Journal of Agricultural and Food Chemistry,2022,70(41):13367−13378. doi: 10.1021/acs.jafc.2c02687
[5]	赵改名, 王森, 祝超智, 等. 基于顶空气相离子迁移色谱对鸭肉腥味特征物质的鉴定[J]. 食品科学:2023,44(4):247−255 ZHAO G M, WANG S, ZHU C Z, et al. Identification of characteristic substances of fishy odour of duck meat based on headspace-gas chromatography-ion mobility spectormetry[J]. Food Science, 2023,44(4):247−255.
[6]	LIU H, WANG Z Y, ZHANG D Q, et al. Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction[J]. Food Research International,2020,136:109328. doi: 10.1016/j.foodres.2020.109328
[7]	蒋平香, 戴欣玮, 王勤志, 等. 广式烧鸭不同加工阶段挥发性风味成分研究[J]. 食品工业科技,2020,41(11):37−45, 50 JIANG P X, DAI X W, WANG Q Z, et al. Study on volatile flavor components of cantonese roast duck in different processing stages[J]. Science and Technology of Food Industry,2020,41(11):37−45, 50.
[8]	刘欢, 张德权, 王振宇, 等. 北京烤鸭腿皮与腿肉关键挥发性风味物质解析[J]. 中国食品学报,2021,21(2):308−318 LIU H, ZHANG D Q, WANG Z Y, et al. Analysis of aroma compounds in leg skin and leg meat from Beijing roasted duck[J]. Journal of Chinese Institute of Food Science and Technology,2021,21(2):308−318.
[9]	徐敏, 何万清, 聂磊, 等. 传统北京烤鸭烤制过程中大气污染物的排放特征[J]. 环境科学,2017,38(8):3139−3145 XU M, HE W Q, NIE L, et al. Atmospheric pollutant emission characteristics from the cooking process of traditional beijing roast duck[J]. Environmental Science,2017,38(8):3139−3145.
[10]	任琳, 赵冰, 赵燕, 等. 北京烤鸭加工过程中菌相变化规律及其特征[J]. 食品科学,2013,34(1):281−284 REN L, ZHAO B, ZHAO Y, et al. Microflora variation and characteristics of Beijing roast duck during processing[J]. Food Science,2013,34(1):281−284.
[11]	王雅琪, 饶伟丽, 田建文, 等. 烤鸭绿色制造技术研究进展[J]. 食品工业科技,2017,38(13):315−319 WANG Y Q, RAO W L, TIAN J W, et al. Research progress in green manufacturing technology of roasted duck[J]. Science and Technology of Food Industry,2017,38(13):315−319.
[12]	中华人民共和国国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB5009.168-2016食品中脂肪酸的测定[S]. 北京:中国标准出版社, 2016 National Health and Family Planning Commission of the People's Republic of China, National Medical Products Administration. GB5009.168-2016 Determination of fatty acids in foods[S]. Beijing:China Standards Press, 2016.
[13]	国家食品药品监督管理总局, 国家卫生和计划生育委员会. GB 5009.124-2016食品安全国家标准食品中氨基酸的测定[S]. 北京:中国标准出版社,2016 State Food and Drug Administration, National Health and Family Planning Commission. GB 5009.124-2016 National food safety standard determination of amino acids in food[S]. Beijing:China Standards Press, 2016.
[14]	黄志, 龙帅, 沙云菲, 等. 硅烷化衍生-气相色谱-质谱联用法测定烟草中的游离氨基酸[J]. 分析试验室,2017,36(11):1341−1346 HUANG Z, LONG S, SHA Y F, et al. Determination of free amino acids in tobacco using silylation derivatization followed by gas chromatography/mass spectrometry[J]. Chinese Journal of Analysis Laboratory,2017,36(11):1341−1346.
[15]	KÜÇÜKÖZET A O, USLU M K. Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films[J]. Food Science and Technology International,2018,24(7):576−584. doi: 10.1177/1082013218776540
[16]	秦乐蓉, 王欣, 曾池莉, 等. 樱桃谷鸭与Z型北京鸭原料理化特性的比较分析[J]. 食品科技,2020,45(12):114−121 QIN L R, WANG X, ZENG C L, et al. Comparative analysis of physical and chemical characteristics between cherry valley meat duck and z-type Beijing duck[J]. Food Science and Technology,2020,45(12):114−121.
[17]	DOMíNGUEZ R, PATEIRO M, GAGAOUA M, et al. A comprehensive review on lipid oxidation in meat and meat products [J]. Antioxidants,2019,8(10):429. doi: 10.3390/antiox8100429
[18]	黄业传, 李洪军, 吴照民, 等. 猪肉烤制过程中脂肪含量和脂肪酸组成的变化[J]. 食品科学,2011,32(24):213−219 HUANG Y C, LI H J, WU Z M, et al. Changes in lipid content and fatty acid composition of pork during roasting[J]. Food Science,2011,32(24):213−219.
[19]	谢程炜, 诸永志, 王道营, 等. 3个品种鸭肉排酸成熟后的氨基酸组成比较及评价[J]. 西南农业学报,2013,26(4):1677−1681 XIE C W, ZHU Y Z, WANG D Y, et al. Amino acid composition and evaluation of three species of ducks after postmortem aging[J]. Southwest China Journal of Agricultural Sciences,2013,26(4):1677−1681.
[20]	LIU Y X, WANG Z Y, ZHANG D Q, et al. Effect of protein thermal denaturation on the texture profile evolution of Beijing roast duck[J]. Foods,2022,11(5):664. doi: 10.3390/foods11050664
[21]	ZHANG X, DENG Y, HU S Q, et al. Comparative analysis of amino acid content and protein synthesis-related genes expression levels in breast muscle among different duck breeds/strains[J]. Poultry Science,2023,102(1):102277. doi: 10.1016/j.psj.2022.102277
[22]	LI C, AL-DALALI S, WANG Z P, et al. Investigation of volatile flavor compounds and characterization of aroma-active compounds of water-boiled salted duck using GC–MS–O, GC–IMS, and E-nose[J]. Food Chemistry,2022,386:132728. doi: 10.1016/j.foodchem.2022.132728
[23]	LIU H, WANG Z Y, ZHANG D Q, et al. Characterization of key aroma compounds in Beijing roasted duck by gas chromatography-olfactometry-mass spectrometry, odor-activity values, and aroma-recombination experiments[J]. Journal of Agricultural and Food Chemistry,2019,67(20):5847−5856. doi: 10.1021/acs.jafc.9b01564
[24]	罗佳峰, 孙震, 何俊, 等. 腌制及烤制时间对蜜汁烤鸭腿风味物质的影响[J]. 食品科学,2021,42(18):191−198 doi: 10.7506/spkx1002-6630-20200902-020 LUO J F, SUN Z, HE J, et al. Effects of curing and roasting time on flavor of honey-roasted duck leg[J]. Food Science,2021,42(18):191−198. doi: 10.7506/spkx1002-6630-20200902-020
[25]	SHAKOOR A, ZHANG C P, XIE J C, et al. Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties[J]. Food Chemistry, 2022, 393:133416.
[26]	SOHAIL A, Al-DALALI S, WANG J N, et al. Aroma compounds identified in cooked meat:A review[J]. Food Research International, 2022, 157:111385.
[27]	孙震, 黄苓, 赵金, 等. 三种香辛料水提物腌制对烤鸭腿脂质氧化和挥发性风味物质的影响[J]. 食品工业科技,2019,40(23):24−30 SUN Z, HUANG L, ZHAO J, et al. Effects of marinating of three spice water extracts on lipid oxidation and volatile flavor substances in roasted duck legs[J]. Science and Technology of Food Industry,2019,40(23):24−30.
[28]	DU W B, ZHEN D W, WANG Y T, et al. Characterization of the key odorants in grilled mutton shashlik with or without suet brushing during grilling[J]. Flavour and Fragrance Journal,2020,36(1):111−120.
[29]	ZHOU Y M, XIE F, ZHOU X L, et al. Effects of Maillard reaction on flavor and safety of Chinese traditional food:Roast duck[J]. Journal of the Science of Food and Agriculture,2016,96(6):1915−1922. doi: 10.1002/jsfa.7297
[30]	ADAMS A, BOUCKAERT C, VAN LANCKER F, et al. Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived α, β-unsaturated aldehydes[J]. Journal of Agricultural and Food Chemistry,2011,59(20):11058−11062. doi: 10.1021/jf202448v
[31]	BASSAM S M, NOLETO-DIAS C, FARAG M A. Dissecting grilled red and white meat flavor:Its characteristics, production mechanisms, influencing factors and chemical hazards[J]. Food Chemistry,2022,371:131139. doi: 10.1016/j.foodchem.2021.131139
[32]	赵健, 王蒙, 谢建春, 等. 黑猪肉关键香气物质分析鉴定[J]. 食品科学,2018,39(2):203−209 ZHAO J, WANG M, XIE J C, et al. Characterization of key aroma compounds in pork from black pig[J]. Food Science,2018,39(2):203−209.
[33]	张建友, 赵瑜亮, 丁玉庭, 等. 脂质和蛋白质氧化与肉制品风味特征相关性研究进展[J]. 核农学报,2018,32(7):1417−1424 doi: 10.11869/j.issn.100-8551.2018.07.1417 ZHANG J Y, ZHAO Y L, DING Y T, et al. Relationships of lipid oxidation and protein oxidation with flavor characteristics of meat products[J]. Journal of Nuclear Agricultural Sciences,2018,32(7):1417−1424. doi: 10.11869/j.issn.100-8551.2018.07.1417
[34]	张晨萍, 王羽桐, 徐玉霞, 等. 4 种方便食品挥发性风味物质与不良因子检测[J]. 食品科学技术学报,2022,40(2):172−182 ZHANG C P, WANG Y T, XU Y X, et al. Detection of volatile flavor compounds and harmful factors in four kinds of convenience food[J]. Journal of Food Science and Technology,2022,40(2):172−182.
[35]	江新业, 宋焕禄, 夏玲君. GC-O/GC-MS法鉴定北京烤鸭中的香味活性化合物[J]. 中国食品学报,2008(4):160−164 doi: 10.3969/j.issn.1009-7848.2008.04.026 JIANG X Y, SONG H L, XIA L J. Identification of aroma-active compounds of Beijng grilled ducks by GC-O/GC-MS[J]. Journal of Chinese Institute of Food Science and Technology,2008(4):160−164. doi: 10.3969/j.issn.1009-7848.2008.04.026
[36]	赵梦瑶, 赵健, 谢建春, 等. 白猪肉与黑猪肉热反应香精中香气物质分析鉴定[J]. 食品科学,2017,38(20):40−47 doi: 10.7506/spkx1002-6630-201720007 ZHAO M Y, ZHAO J, XIE J C, et al. Characterization of aroma compounds in two meat flavorings prepared from thermal reaction of enzymatic hydrolysates of black pig and common white pig meat proteinss with oxidized lard[J]. Food Science,2017,38(20):40−47. doi: 10.7506/spkx1002-6630-201720007