Drying methods affected the fatty acids oxidation and bacterial community of traditional dry-cured ducks during processing and its relation with the aroma formation

IF 3.8 1区农林科学 Q1 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Poultry Science Pub Date : 2025-03-31 DOI:10.1016/j.psj.2025.105110

Linyue Qi , Liangwei Xu , Hongbing Chen , Haixing Li , Yikui Lai , Xiaohua Liu

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Abstract

The formation of volatile compounds in dry-cured ducks produced by hot and cold air circular drying (HCAD), hot air drying (HAD), and traditional sun drying (TSD) were analyzed by E-nose and GC-MS. The HCAD exhibited higher alcohols, aldehydes, esters, and furans than that of the other two. Six, five, and three key compounds were identified by OAV in HCAD, HAD, and TSD, respectively. Nonanal was the highest relative content of aldehydes in all groups. (E)-2-octenal was detected only in HCAD. HAD accelerated the oxidation of fatty acids. The POV and AV of HAD were 0.24 g/100 g and 2.02 mg/g when stored for 15 days, which were higher than that of HCAD and TSD. Proteobacteria, Actinobacteriota and Firmicutes were the most abundant phylum, Psychrobacter, Kocuria, and Macrococcus were the primary dominant genus. The hightest abundance of Firmicutes and Macrococcus in the HCAD-15d might contribute to the aroma formation. HCAD showed a better quality and flavor than TSD and HAD, indicating it is an innovative method for producing dry-cured duck.

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来源期刊

Poultry Science 农林科学-奶制品与动物科学

CiteScore

7.60

自引率

15.90%

发文量

审稿时长

94 days

期刊介绍： First self-published in 1921, Poultry Science is an internationally renowned monthly journal, known as the authoritative source for a broad range of poultry information and high-caliber research. The journal plays a pivotal role in the dissemination of preeminent poultry-related knowledge across all disciplines. As of January 2020, Poultry Science will become an Open Access journal with no subscription charges, meaning authors who publish here can make their research immediately, permanently, and freely accessible worldwide while retaining copyright to their work. Papers submitted for publication after October 1, 2019 will be published as Open Access papers. An international journal, Poultry Science publishes original papers, research notes, symposium papers, and reviews of basic science as applied to poultry. This authoritative source of poultry information is consistently ranked by ISI Impact Factor as one of the top 10 agriculture, dairy and animal science journals to deliver high-caliber research. Currently it is the highest-ranked (by Impact Factor and Eigenfactor) journal dedicated to publishing poultry research. Subject areas include breeding, genetics, education, production, management, environment, health, behavior, welfare, immunology, molecular biology, metabolism, nutrition, physiology, reproduction, processing, and products.