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Proteomic analysis of duck meat: Effect of air-drying time on key aroma formation

文献类型： 外文期刊

作者： Liu, Huan 1 ; Li, Qianqian 2 ; Li, Wenjing 1 ; Zhang, Xinhe 1 ; Yu, Jiangyan 3 ; Zhao, Yingxin 4 ; Roy, Bimol C. 4 ; Dong, Li 5 ; Li, Junke 1 ; Zhang, Fengxue 1 ; Li, Jianxun 2 ;

作者机构： 1.Ludong Univ, Bionanotechnol Inst, Yantai Engn Res Ctr Green Food Proc & Qual Control, Sch Food Engn,Key Lab Nanosci & Technol Prepared F, Yantai 264025, Peoples R China

2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China

3.Qingdao Agr Univ, Coll Food Sci & Engn, Qingdao 266109, Peoples R China

4.Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada

5.Laixi Inspect & Testing Ctr, Qingdao 266600, Peoples R China

关键词： Air-drying process; Proteomics; Volatilomics; Aldehydes; (e E)-2,4-decadienal; Perilipin 1

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 217 卷

页码：

收录情况： SCI

摘要： 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)-2,4decadienal 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.

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