alexa Changes of Phospholipids in Duck Muscle by Different Heating Methods | OMICS International | Abstract
ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Changes of Phospholipids in Duck Muscle by Different Heating Methods

D Y Wang, F Liu, Y Z Zhu and W M Xu*

Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China

*Corresponding Author:
Dr. W M Xu
Institute of Agricultural Products Processing
Jiangsu Academy of Agricultural Sciences
China
Tel: 86-25-84390065
Fax: 86- 25-84390065
E-mail: [email protected]

Received Date: August 08, 2011; Accepted Date: September 27, 2011; Published Date: September 29, 2011

Citation: Wang DY, Liu F, Zhu YZ, Xu WM (2011) Changes of Phospholipids in Duck Muscle by Different Heating Methods. J Food Process Technol 2:121. doi: 10.4172/2157-7110.1000121

Copyright: © 2011 Wang DY, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

We studied the changes in intramuscular phospholipids on boiling and roasting duck meat. Intramuscular lipids were distilled using chloroform and methanol. The phospholipids were separated using solid phase extraction (SPE) and analyzed with high performance liquid chromatography(HPLC). The fatty acid composition of phosphatidylethanolamine (PE) and phosphatidylcholine (PC) was determined using gas chromatography-mass spectroscopy(GC-MS), and the molecular species were analyzed using HPLC-MS. The results showed that the phospholipid content decreased on cooking, and the decrease was greater with roasting. The decrement in PE was greater than that in PC, primarily because the former contains more polyunsaturated fatty acids. The relative polyunsaturated fatty acid content and the PE and PC molecular species with polyunsaturated fatty acids all decreased.

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