Food Science & Technology Department, Marine Science School, Ningbo University, Ningbo 315211, Zhejiang, China.
Food Chem. 2013 Nov 15;141(2):1281-6. doi: 10.1016/j.foodchem.2013.03.102. Epub 2013 Apr 15.
To contribute to a better understanding of the factors affecting meat quality, we investigated the influence of age on the chemical composition of duck meat. Aging probably affects the quality of meat through changes in metabolism. Therefore, we studied the metabolic composition of duck meat using (1)H nuclear magnetic resonance (NMR) spectroscopy. Comprehensive multivariate data analysis showed significant differences between extracts from ducks that had been aged for four different time periods. Although lactate and anserine increased with age, fumarate, betaine, taurine, inosine and alkyl-substituted free amino acids decreased. These results contribute to a better understanding of changes in duck meat metabolism as meat ages, which could be used to help assess the quality of duck meat as a food.
为了更好地了解影响肉质的因素，我们研究了年龄对鸭肉化学成分的影响。衰老可能通过代谢变化影响肉质。因此，我们使用（1）H 核磁共振（NMR）光谱法研究了鸭肉的代谢成分。综合多元数据分析显示，经过四个不同时间段老化的鸭子的提取物之间存在显著差异。虽然乳酸盐和鹅肌肽随着年龄的增长而增加，但富马酸、甜菜碱、牛磺酸、肌苷和烷基取代的游离氨基酸减少。这些结果有助于更好地了解鸭肉随着年龄增长的代谢变化，这可以用来帮助评估鸭肉作为食物的质量。
