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Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

文献类型： 外文期刊

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

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

2.Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

关键词： Tenderness;Protein solubility;Microstructure;Duck;Cooking

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2013 年 51 卷 1 期

页码：

收录情况： SCI

摘要： Changes in Warner-Bratzler shear force, cooking loss, protein solubility and microstructure of duck breast muscle cooked to 40, 50, 60, 70, 80, 90 and 95 degrees C were determined. Warner-Bratzler shear force was found to increase in two separate phases from internal temperature of 40-50 degrees C and again from 60 to 95 degrees C (P < 0.05), with a decrease from 50 to 60 degrees C. With increasing internal temperature cooking loss gradually increased while protein solubility significantly decreased (P < 0.05). Two significant decreases in fiber diameter were observed in samples cooked to internal temperatures of 40-50 degrees C (P < 0.01) and 70-80 degrees C (P < 0.01). The sarcomere length decreased for the most part with increased internal temperature from ambient (raw) to 95 degrees C, but with a noticeable increase between 50 and 60 degrees C (P < 0.01). It was found that the amount of protein solubility and shrinkage of sarcomere significantly correlated with tenderness of duck meat during cooking process. (C) 2012 Elsevier Ltd. All rights reserved.

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