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首页> 外文期刊>Poultry Science >Physicochemical and nutritional composition of dry-cured duck breast
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Physicochemical and nutritional composition of dry-cured duck breast

机译：干鸭胸的理化和营养成分

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摘要

A total of 80 dry-cured cluck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macro- and rnicromineral content, and sensory properties were analyzed. In comparison with other dry-cured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated, monounsaturated, and polyunsaturated fatty acid contents in intramuscular fat were approximately 35, 57, and 8% of the total fatty acid methyl esters, respectively. The main essential amino acids present in dry-cured duck breast were lysine and leucine, followed by valine, threonine, and isoleucine, with aspartic and glutamic acids being the most important in the nonessential fraction. Dry-cured duck breast proved to be a valuable source of iron, zinc, copper, and manganese (7.57, 4.66, 0.84, and 0.87 mg/100 g of edible portion, respectively), providing approximately 57, 45.2, 93, and 43.7% of the recommended daily allowances, respectively.
机译：在这项研究中，总共使用了80个干固化的紧实乳房。分析了总成分，颜色和质地参数，脂肪酸和氨基酸谱，大分子和金尿素含量以及感官特性。与用全肉切成的其他干腌肉制品相比，干腌鸭胸的特点是水分低，蛋白质含量高。肌内脂肪中的饱和，单不饱和和多不饱和脂肪酸含量分别约为总脂肪酸甲酯的35、57和8％。干腌鸭胸肉中存在的主要必需氨基酸是赖氨酸和亮氨酸，其次是缬氨酸，苏氨酸和异亮氨酸，其中天冬氨酸和谷氨酸是非必需部分中最重要的氨基酸。事实证明，干腌鸭胸是铁，锌，铜和锰的宝贵来源（每100克可食用部分分别为7.57、4.66、0.84和0.87 mg），提供约57、45.2、93和43.7每日建议津贴的百分比。

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