The effects of heat stress on lipid oxidation and volatile compounds in duck meat were investigated. To simulate heat stress on ducks, room‐temperature was controlled at 25°C, except that a raised temperature of 32°C for 8 hr each day was conducted. After stress for 1 and 3 weeks, respectively, the birds were euthanized and the breast meat was separated to evaluate the changes of lipid oxidation and volatile flavor compounds. Results showed that heat stress significantly increased the lipoxygenase activity and thiobarbituric acid reactive substances, and reduced the contents of free unsaturated fatty acids in duck meat. A total of 85 volatile flavor compounds were detected by gas chromatography‐mass spectrometry. Interestingly, when exposed to heat stress, the volatiles generation in raw duck meat was promoted, which was then inhibited after cooking. These data reveal meat oxidative changes and flavor loss caused by heat stress and provide useful information for potential labels and meat flavor preservation against the negative effects of heat stress.

中文翻译：

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挥发性风味变化响应热应激诱导的鸭肉脂质氧化

研究了热应激对鸭肉脂质氧化和挥发性化合物的影响。为了模拟鸭子的热应激，室温控制在 25°C，但每天将温度升高 32°C，持续 8 小时。分别应激 1 周和 3 周后，将家禽安乐死并分离胸肉以评估脂质氧化和挥发性风味化合物的变化。结果表明，热应激显着提高鸭肉脂肪氧化酶活性和硫代巴比妥酸活性物质，降低游离不饱和脂肪酸含量。气相色谱-质谱联用共检测出 85 种挥发性风味化合物。有趣的是，当暴露于热应激时，会促进生鸭肉中挥发物的产生，然后在烹饪后被抑制。这些数据揭示了热应激引起的肉类氧化变化和风味损失，并为潜在的标签和肉类风味保存提供了有用的信息，以应对热应激的负面影响。