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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

作者： Wang, Daoying 1 ; Deng, Shaoying 1 ; Zhang, Muhan 1 ; Geng, Zhiming 1 ; Sun, Chong 1 ; Bian, Huan 1 ; Xu, Weimin 1 ; Zhu, 1 ;

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

2.Nanjing Agr Univ, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China

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.

  • 相关文献

[1]Optimization of the Tenderization of Duck Breast Meat by Adenosine 5 '-Monophosphate (AMP) using Response Surface Methodology. Wang, Daoying,Deng, Shaoying,Zhang, Muhan,Geng, Zhiming,Sun, Chong,Bian, Huan,Liu, Fang,Zhu, Yongzhi,Xu, Weimin,Deng, Shaoying.

[2]Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle. Li, Chao,Wang, Daoying,Xu, Weimin,Li, Chao,Gao, Feng,Zhou, Guanghong. 2013

[3]Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness. Wang, Daoying,Dong, Han,Zhang, Muhan,Liu, Fang,Bian, Huan,Zhu, Yongzhi,Xu, Weimin,Dong, Han.

[4]Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle. Li, Chao,Gao, Feng,Zhou, Guanghong,Wang, Daoying,Dong, Han,Xu, Weimin,Zhang, Muhan. 2013

[5]Effect of blanching on the dielectric properties and microwave vacuum drying behavior of Agaricus bisporus slices. .

[6]Changes in Chemical-Physical Index and Microstructure During Dry-cured Duck Processing. Wang, Daoying,Zhang, Muhan,Xu, Weimin,Bian, Huan,Liu, Fang,Geng, Zhiming,Zhu, Yongzhi,Wang, Daoying,Xu, Xinglian.

[7]Simultaneous Determination of Abietic Acid and Dehydroabietic Acid Residues in Duck Meat by HPLC-PAD-FLD. Zhu, Yongzhi,Zhang, Suzhen,Geng, Zhiming,Wang, Daoying,Liu, Fang,Zhang, Muhan,Bian, Huan,Xu, Weimin,Zhang, Suzhen.

[8]Analysis of abietic acid and dehydroabietic acid residues in raw ducks and cooked ducks. Zhu, Yongzhi,Zhang, Suzhen,Geng, Zhiming,Wang, Daoying,Liu, Fang,Zhang, Muhan,Bian, Huan,Xu, Weimin,Zhang, Suzhen.

[9]Apoptosis during postmortem conditioning and its relationship to duck meat quality. Zhang, Muhan,Wang, Daoying,Huang, Wei,Liu, Fang,Zhu, Yongzhi,Xu, Weimin,Cao, Jinxuan. 2013

[10]Molecular cloning, characterization, and expression of duck 2'-5'-oligoadenylate synthetase-like gene. Bi, Ke-Ran,Han, Kai-Kai,Liu, Qing-Tao,Zhao, Dong-Min,Huang, Xin-Mei,Liu, Yu-Zhuo,Yang, Jing,Li, Yin,Bi, Ke-Ran. 2017

[11]Quantitative Proteomic Analysis of Duck Ovarian Follicles Infected with Duck Tembusu Virus by Label-Free LC-MS. Han, Kaikai,Zhao, Dongmin,Liu, Yuzhuo,Liu, Qingtao,Huang, Xinmei,Yang, Jing,An, Fengjiao,Lin, Yin,Han, Kaikai,Zhao, Dongmin,Liu, Yuzhuo,Liu, Qingtao,Huang, Xinmei,Yang, Jing,An, Fengjiao,Lin, Yin. 2016

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