Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

文献类型： 外文期刊

第一作者： Khan, Muhammad Ammar

作者： Khan, Muhammad Ammar;Ali, Sher;Kamboh, Asghar Ali;Tume, Ronald Keith;Zhou, Guanghong;Khan, Muhammad Ammar;Ahmad, Zulfiqar;Kamboh, Asghar Ali;Ali, Sher;Yang, Huijuan

作者机构：

关键词： High-pressure processing; Duck meat; Protein oxidation; Lipid oxidation; Meat texture; NMR

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 277 卷

页码：

收录情况： SCI

摘要： Since high-temperature cooking (> 95 degrees C) deteriorates duck meat quality, a lower temperature (70 degrees C) with high-pressure (400 MPa) were investigated. Duck breast was subjected to salting/pickling treatment prior to heating-alone (70 degrees C) or HPP with heating (P + H) for 10 or 20 min. These were compared with a Cooked-control (80 degrees C at 0.1 MPa). Compared with Control, the P + H method resulted in improved meat color (p < 0.05). Low-field NMR indicated that P + H contributed to protonation due to inward shift of proton equilibrium. Moreover, P + H significantly decreased MDA equivalents (TBARS) and carbonyl contents, but increased sulfhydryl contents. The protonation under P + H produced an antioxidant-like effect due to strengthening of H-bonds and recycling of thiols. PCA revealed that changes in proton relaxation of P + H samples affected extents of lipid and protein oxidation, hence influenced product color and texture. This P + H method exhibited potential as a minimal thermal processing method for duck meat, with enhanced product quality and safety.

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