文献类型： 外文期刊

作者： Khan, Muhammad Ammar ¹ ; Ali, Sher ¹ ; Yang, Huijuan ⁵ ; Kamboh, Asghar Ali ¹ ; Ahmad, Zulfiqar ² ; Tume, Ronald Ke ¹ ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control,Minist Agr,Key L, Nanjing 210095, Jiangsu, Peoples R China

2.Islamia Univ Bahawalpur, Univ Coll Agr & Environm Sci, Dept Food Sci & Technol, Bahawalpur 63100, Pakistan

3.Sindh Agr Univ, Fac Anim Husb & Vet Sci, Dept Vet Microbiol, Tandojam 70060, Pakistan

4.Univ Vet & Anim Sci, Dept Meat Sci & Technol, Lahore, Pakistan

5.Zhejiang Acad Agr Sci, Dept Food Sci & Technol, Hangzhou 310021, Zhejiang, Peoples R China

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.