Generation of bioactive peptides from duck meat during post-mortem aging
Food Chemistry（2017）
Abstract
•Generation of bioactive peptides by endogenous enzymes was investigated.•Post-mortem aging led to increased peptides content in duck meat.•The samples after 3days post-mortem aging possessed strongest antioxidant activity.•Purified fraction C displayed highest antioxidant activity.•The peptide sequences were identified by nano LC–MS/MS.
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Key words
Duck meat,Post-mortem aging,Antioxidant peptides,Antioxidant activity,Nano-LC–MS/MS
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