ArticleCurrent research in food science2024
Investigating the impact of lipid oxidation on the duck odorous smell during storage and reheating based on lipidomics.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed.
- Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken.Foods (Basel, Switzerland) · 2025Article
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8 authors.
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Abstract
In the actual production of duck meat, the cooking time for marinated and sliced duck products is around 30 min. Before consumption, it is recommended to use a water bath for reheating at 75 °C for 10 min. However, many consumers reflect that after reheating, there will be an unpleasant smell, affecting the quality of food. Therefore, to investigate the effects of lipid oxidation on the duck odorous smell during heat treatment and reheating, lipid oxidation, sensory evaluation and lipidomics were performed on raw duck meat, 90 °C processed, and reheated cooked duck meat stored at 4 ± 1 °C for 3 and 7 days, respectively. The results showed that the duck odorous smell increased after heat treatment and reheating. A total of 26 lipid subclasses and 519 lipid molecules were identified in duck meat based on lipidomics. Phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in duck meat phospholipids played an important role in the production of duck odorous smell. These findings may contribute in reducing duck odorous smell by targeted inhibition of lipid oxidation.
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