Liu Huan, Li Qianqian, Li Wenjing, Zhang Xinhe, Yu Jiangyan, Zhao Yingxin, Roy Bimol C, Dong Li, Li Junke, Zhang Fengxue, Li Jianxun
School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Res Int. 2025 Oct;217:116844. doi: 10.1016/j.foodres.2025.116844. Epub 2025 Jun 10.
The air-drying process, an essential step in duck processing, significantly enhances the aroma intensity. However, the role of proteins in aroma formation of air-dried duck meat is unknown. The proteomics and volatilomics approach is applied to investigate how the protein metabolism pathways regulate the aroma development of ducks. Twenty key aroma compounds containing (E, E)-2,4-decadienal were identified in ducks, among which the concentrations of most key odorants significantly increased during air-drying. Interestingly, the (E, E)-2,4-decadienal was regarded as a key aroma compound, serving as a biomarker for the discrimination of ducks. Differentially expressed proteins were identified among 6-24 h and 0 h samples, which might predominantly regulate the aroma intensities through amino acid metabolism, protein modification, and fatty acid degradation. The Perilipin 1, Anapl_06479, and Akr1b10_3 were the key proteins that regulated the key aroma formation in air-dried duck meat, particularly Perilipin 1. This study will contribute to regulating the protein composition of duck meat from the perspective of optimizing the air-drying process, thereby enhancing the aroma intensity of the product.
风干过程是鸭肉加工中的关键步骤，能显著增强香气强度。然而，蛋白质在鸭肉风干香气形成中的作用尚不清楚。采用蛋白质组学和挥发组学方法研究蛋白质代谢途径如何调控鸭肉的香气形成。在鸭肉中鉴定出20种含（E，E）-2，4-癸二烯醛的关键香气化合物，其中大多数关键气味物质的浓度在风干过程中显著增加。有趣的是，（E，E）-2，4-癸二烯醛被视为关键香气化合物，可作为区分鸭肉的生物标志物。在6 - 24小时和0小时的样品中鉴定出差异表达蛋白，这些蛋白可能主要通过氨基酸代谢、蛋白质修饰和脂肪酸降解来调控香气强度。脂滴包被蛋白1、Anapl_06479和Akr1b10_3是调控鸭肉风干关键香气形成的关键蛋白，尤其是脂滴包被蛋白1。本研究将有助于从优化风干过程的角度调控鸭肉的蛋白质组成，从而提高产品的香气强度。
