|
KMID : 1024620060260010043
|
|
Food Science of Animal Resources
2006 Volume.26 No. 1 p.43 ~ p.48
|
|
|
Effect of Boning Time and Storage Temperature on Meat Qualify of Duck Breast
|
|
Kang Geun-Ho
Jeong Jin-Yeun
Shawkat Ali
Kim Sang-Ho
Jang Beong-Gui
Kang Hee-Seol
Lee Duk-Su
Lee Sang-Jin
Park Gu-Boo
Joo Seon-Tea
|
|
|
Abstract
|
|
|
|
To investigate the effect of boning time and storage temperature on meat quality of duck breast, a total of thirty duck breasts were designed in frozen-thawed, chilled-storage, and cold-boning samples. No significant differences were found among pH of all samples. However, cold-boning samples showed significantly (p<0.05) lower cooking loss than the other samples. Frozen-thawed samples showed significantly (p<0.05) higher lightness () and yellowness(), shorter sarcomere length and higher shear force values compared to the other samples. The result speculated that muscle shortening was affected by lower temperature (frozen) hence tenderness was decreased. Sarcoplasmic protein solubility showed no significant differences among samples, whereas cold-boning samples showed significantly (p<0.05) higher myofibrillar and total protein solubility than the other samples. The result of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, chilled-storage and cold-boning samples showed degradation at high molecular protein (nebulin), which was not observed in frozen-thawed samples. Therefore, this data suggested that muscle shortening, tenderness and protein degradation are not affected by boning time rather affected by rapid change of temperature in frozen-thawed samples.
|
|
|
KEYWORD
|
|
|
duck breast, boning time, cold shortening, protein degradation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|