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Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness

文献类型： 外文期刊

作者： Wang, Daoying 1 ; Dong, Han 1 ; Zhang, Muhan 1 ; Liu, Fang 1 ; Bian, Huan 1 ; Zhu, Yongzhi 1 ; Xu, Weimin 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

2.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Nanjing 210046, Jiangsu, Peoples R China

关键词： Duck;Tenderness;Actomyosin dissociation;Endogenous enzyme activities

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

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收录情况： SCI

摘要： The objectives of this study, were to examine the relationship between duck meat tenderness, actomyosin dissociation and endogenous enzyme activities when heating the duck breast muscle, to the internal temperature of 30, 40, 50, 60, 70, 80, 90 ℃. The shear force increased in the temperature range of 30-50 ℃ and 70-90 ℃ and decreased from 50 to 70 ℃, which was negatively related with liberated actin (P < 0.05). The activity of cathepsin B and L was stable while heating the meat to a temperature below 50 ℃, then it decreased rapidly with temperature increase. The calpain activity kept decreasing with the temperature increase. There was no significant change in the cathepsin D activity below 70 ℃ but it declined rapidly thereafter, and its activity was strongly correlated with actomyosin dissociation (P < 0.05). The results suggest that actomyosin dissociation and cathepsin D, could contribute to the tenderness of duck meat during the cooking process.

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