Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

Abstract

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color (a* and b*) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality

“…As shown in Figure 1, the high water content of sample SV45 could be due to protein solubility. According to Khan et al [34], high water holding capacity (WHC) and cooking yield are related to high protein solubility. The review by Hamm [35] indicates many of researchers have found that most sarcoplasmic proteins aggregate between 40°C and 60°C.…”

Influence of production systems and sex on nutritional value and meat quality of native Malawian Muscovy ducks

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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

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