Effect of Various Postproduction Heat Treatment on Lipid Composition and Oxidation in Chinese Nanjing Salted Duck

• Published in: Journal of food processing and preservation Vol. 38; no. 3; pp. 837 - 844
• Main Authors: Dai, Yan, Liu, Deng‐Yong, Chen, Ming, Lei, Yun, Zhai, Ya‐Nan, Xu, Xing‐Lian, Zhou, Guang‐Hong
• Format: Journal Article
• Language: English
• Published: Blackwell Pub 01.06.2014; Blackwell Publishing Ltd
• Subjects: China; duck meat; Ducks; factories; fatty acid composition; Fatty acids; flavor; food safety; Heat treatment; lipid peroxidation; Lipids; Meat; meat quality; Oxidation; packaging; peroxide value; Peroxides; polyunsaturated fatty acids; Preservation; saturated fatty acids; shelf life; storage time; temperature; China

Traditional Nanjing salted ducks are cooked at low temperatures. However, factories in China that attempt to mass produce this meat require a heat‐treatment stage to maintain the safety of this food product over longer storage periods. Conjugated diene, carbonyl, thiobarbituric acid‐reactive substan...