The effect of adenosine 5 '-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat

文献类型： 外文期刊

第一作者： Wang, Daoying

作者： Wang, Daoying;Deng, Shaoying;Zhang, Muhan;Geng, Zhiming;Sun, Chong;Bian, Huan;Xu, Weimin;Zhu, Yongzhi;Liu, Fang;Wu, Haihong;Deng, Shaoying

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关键词： adenosine 5 '-monophosphate;tenderness;microstructure;physicochemical index;duck

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

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收录情况： SCI

摘要： BACKGROUND: Adenosine 5'-monophosphate (AMP) is often used in meat and poultry soups as a flavor enhancer (flavor modifier), or as food additives for specific nutritional purposes. Our previous research as well as evidence from others showed that actomyosin could be dissociated into myosin and actin by AMP in extracted muscle solution. However, there is no report available on the application of AMP to dissociate actomyosin and to improve meat tenderness. The objectives of this study were to evaluate the effect of AMP on duck meat tenderness and other quality traits and to explore the mechanism of the action of AMP on meat tenderness.

分类号： S

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