Meat quality,fatty acid composition and sensory evaluation of Cherry Valley,Spent Layer and Crossbred ducks |
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| Authors: | Yan Qiao Jichao Huang Yulian Chen Haochun Chen Liang Zhao Ming Huang Guanghong Zhou |
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| Affiliation: | 1. Nanjing Innovation Center of Meat Products ProcessingSynergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology;2. College of Engineering, Nanjing Agricultural University, Nanjing, China |
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| Abstract: | The aim of this research was to compare meat quality characteristics of Cherry Valley (CV), Spent Layer (SL) and Crossbred (CB) ducks. Meat quality, proximate and fatty acid composition were measured in breast and thigh muscles from CV, SL and CB, as well as sensory evaluation of duck soup made from three breeds. The results showed SL contained a highest percentage of protein but lowest moisture than those of CV and intermediate CB (P < 0.05). The L* and b* value of SL ducks were lowest among three breeds (P < 0.05). The breast of SL had higher water‐holding capacity compared to CV (P < 0.05), although CV was the most tender among the three breeds (P < 0.05). SL had lower contents of saturated fatty acid and higher contents of unsaturated fatty acids with a more acceptable P/S ratio of 0.57 and n‐6/n‐3 ratio of 1.52 (P < 0.05). Intramuscular fat and polyunsaturated fatty acids were involved in producing intense aroma and flavor of duck meats. Differences of color and tenderness in meats were attributed to values of L* and cooking loss of muscles. In conclusion, it would be suggested that SL was more suitable for producing duck soup among the three breeds. |
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| Keywords: | breed duck fatty acid meat quality muscle |
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