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KMID : 1024620200400040588
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Food Science of Animal Resources
2020 Volume.40 No. 4 p.588 ~ p.600
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The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
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Wei Xiangru
Pan Teng
Liu Huan
Boga Laetithia Aude Ingrid
Hussian Zubair
Suleman Raheel
Zhang Dequan
Wang Zhenyu
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Abstract
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The effect of age (22, 30, 38, and 46 days) on Beijing duck breast myosin gels was investigated. The results showed that the water holding capacity (WHC) and gel strength were markedly improved at the age of 30 days. Differential scanning calorimetry suggested that the myosin thermal ability increased at the age of 30 and 38 days (p<0.05). A compact myosin gel network with thin cross-linked strands and small regular cavities formed at the age of 30 days, which was resulted from the higher content of hydrophobic interactions and disulfide bonds. Moreover, the surface hydrophobicity of myosin extracted from a 30-day-old duck breast decreased significantly under temperature higher than 80℃ (p<0.05). This study illustrated that myosin extracted from a 30-day-old duck's breast enhanced and stabilized the WHC, thermal stability and molecular forces within the gel system. It concluded that age is an essential influencing factor on the myosin thermal stability and gel quality of Beijing duck due to the transformation of fibrils with different myosin character.
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KEYWORD
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myosin , myosin thermal stability , gel quality , Beijing duck , age
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