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Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties

FOOD RESEARCH INTERNATIONAL(2014)

Cited 52|Views6
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Abstract
High pressure processing has great potential for producing high quality duck meat products. Duck breasts, subjected to salting and pickling process, were further treated with heat (in water bath at 95-99 degrees C) and/or high pressure (200 MPa, 20-25 degrees C, 15 min). Pressure-treated samples were either pre-heated, or post-heated for 15 min, and compared for quality changes against a cooked-control, prepared by heating for 45 min. Samples treated with high pressure alone, when compared with pickled samples, gained weight, mainly resulting from larger fast-relaxation proton compartments, had highest shear force and storage modulus values, and underwent greater protein denaturation. Application of high pressure, before or after heating, when compared with cooked-control, exhibited reduced cook losses, increased lightness and yellowness, decreased redness, and larger fast-relaxation proton compartments. High pressure application at low temperature contributed to denaturation of myosin and actin, but preserved some connective tissue proteins upon subsequent heating, which ultimately contributed to enhanced palatability, as compared to cooked-control. Principal component analysis revealed that the samples pressure-treated before heating exhibited similar qualities to those of cooked-control. (C) 2014 Elsevier Ltd. All rights reserved.
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Key words
High pressure processing,Duck meat,Meat quality,Protein denaturation,Cooked meat,Nuclear magnetic resonance
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