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Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle

文献类型： 外文期刊

作者： Li, Chao 1 ; Wang, Daoying 2 ; Dong, Han 2 ; Xu, Weimin 2 ; Gao, Feng 1 ; Zhou, Guanghong 1 ; Zhang, Muhan 2 ;

作者机构： 1.Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China

关键词： duck breast muscle;staged cooking;tenderness;sarcomere length

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 ）

ISSN： 0022-5142

年卷期： 2013 年 93 卷 8 期

页码：

收录情况： SCI

摘要： BACKGROUND Cooking has a great influence on meat tenderness, and we assumed that changes of tenderness in this process resulted from the liberation of actin and associated structural changes. Therefore, in this study, we investigated changes in the microstructure and tenderness when duck breast muscle were cooked to different internal endpoint temperatures (70, 80, 90, 95 degrees C) by three cooking regimes (conventional cooking, two-stage cooking and three-stage cooking). RESULTS When duck breast muscle was cooked to an internal endpoint temperature of 70 degrees C, the three-stage cooking significantly decreased the MeullenetOwens razor shear force (MORSF) value (P < 0.05) and resulted in a longer sarcomere length (P < 0.05) compared with the conventional cooking. However, further improvement of the tenderness and an increase in sarcomere length did not occur at higher internal endpoint temperatures. The two-stage cooking regime, with a much longer cooking time below 55 degrees C, also resulted in a lower MORSF value (P > 0.05) and increased sarcomere length (P < 0.05) at an internal endpoint temperature of 70 degrees C compared with the conventional cooking. Significant liberation of actin was also observed in duck meat cooked between 50 and 60 degrees C. CONCLUSION The two- and three-stage cooking regimes with initial temperatures of 5060 degrees C and endpoint temperature of 70 degrees C could improve tenderness of duck breast meat, which might be related to the liberation of actin. Three-stage cooking had the great advantages of improving meat tenderness and reducing cooking loss; therefore, this is to be recommended for further application and research.(c) 2012 Society of Chemical Industry

  • 相关文献

[1]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

[2]The effect of adenosine 5 '-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat. Wang, Daoying,Deng, Shaoying,Zhang, Muhan,Geng, Zhiming,Sun, Chong,Bian, Huan,Xu, Weimin,Zhu, Yongzhi,Liu, Fang,Wu, Haihong,Deng, Shaoying.

[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]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.

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