Abstract：The changes in meat quality characteristics and the fat oxidation and the proteolysis and influence on flavor of dry cured goose during process period were investigated by measuring pH, colours, salt content, water, TN, NPN, FAA, FAAN content et al. Results show that the salt content increased , water content decreased, pH value, TBARS value were changed within limits, and the changes of TN, NPN, FAA, FAAN content were significant, The final P.I. was about 3.8%, and the FAA/NPN was about 78%, Arg, Thr, Glu, Leu , Ala were dominant and Asp, Leu, Tyr, Val, Ile, Lys were increased mostly among these FAAs, many FAA content are several times than before. FAAs might have made an important contribution to the formation of traditional dry-cured duck flavor.
2012, Vol. 26 
