Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

Wang, Daoying; Deng, Shaoying; Zhang, Muhan; Zhong, Geng; Sun, Chong; Bian, Hui; Liu, Fang; Zhu, Yun; Xu, Weimin

doi:10.2141/jpsa.0150066

Cited by 4 publications

(2 citation statements)

References 36 publications

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“…The MFI values of AMP were higher than those of Control and DW. Wang et al [18] reported that AMP marination exhibited a significant increased MFI over the untreated duck breast, which was consistent with our results. The reason UAMP has a remarkable ability to increase MFI might be due to the ultrasound causing mechanical and acoustic cavitation, and turbulence.…”

Section: Resultssupporting

confidence: 93%

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

Zou

Zhang

et al. 2019

Asian-Australas J Anim Sci

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Objective The aim was to investigate the influence of ultrasound and adenosine 5′-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. Methods Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments. Results The results showed that UAMP significantly increased myofibrillar fragmentation index from 152 (Control), 231 (AMP), and 307 (UDW) to 355 (p<0.05), respectively. The lowest cooking loss, shear force and peak denaturation temperature were observed in UAMP. In histological observation, UDW and UAMP had more fragmented muscular bundles than the others. Furthermore, a drastic increase in α-helix and decrease in β-sheet of myofibrillar proteins was observed in UAMP, implying the disaggregation of protein samples. The synchronous fluorescence spectra of myofibrillar proteins in UAMP suggested the combination of ultrasound and AMP could accelerate the unfolding molecular structure and destroying hydrophobic interactions. The results of circular dichroism and synchronous fluorescence spectra for myofibrillar proteins coincided with the microstructures of beef. Conclusion The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.

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Section: Resultssupporting

confidence: 93%

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

Zou

Zhang

et al. 2019

Asian-Australas J Anim Sci

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“…Moreover, duck meat and its products have gained increased consumer interest since it is recommended to reduce the intake of red meat, which has been related to cardiovascular disease (Adzitey et al 2012;Witak, 2008;Zou et al 2017b). The consumption of duck meat and its products has increased about twofold in China between 2000 and 2011 (Wang et al 2013;Wang et al 2016;Wang et al 2014). Therefore, the development of new products, preferentially containing antioxidant peptides, is necessary.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

et al. 2018

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The aim of this study was to optimize and characterize Flavourzyme hydrolysis conditions for the preparation of antioxidant peptides from duck meat, using response surface methodology. The results indicated that optimal Flavourzyme hydrolysis conditions for preparation of antioxidant peptides from duck protein were a temperature of 50.19 °C, pH 5.45, and a reaction time of 1.03 h. Compared to non-hydrolyzed duck meat, Flavourzyme hydrolysis significantly improved the hydroxyl-radical scavenging, DPPH radical-scavenging, ferrous ion-chelating, reducing, and ABTS radical cation-scavenging activities of duck meat. Therefore, Flavourzyme can be regarded as an effective hydrolytic enzyme for the preparation of antioxidant peptides from duck meat.

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Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

Shi

Shahidi

Wang

et al. 2021

Food Prod Process and Nutr

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Developing efficient and promising tenderising techniques for postmortem meat is a heavily researched topic among meat scientists as consumers are willing to pay more for guaranteed tender meat. However, emerging tenderising techniques are not broadly used in the meat industry and, to some degree, are controversial due to lack of theoretical support. Thus, understanding the mechanisms involved in postmortem tenderisation is essential. This article first provides an overview of the relationship of ageing tenderisation and calpain system, as well as proteomics applied to identify protein biomarkers characterizing tenderness. In general, the ageing tenderisation is mediated by multiple biochemical activities, and it can exhibit better palatability and commercial benefit by combining other interventions. The calpain system plays a key role in ageing tenderisation functions by rupturing myofibrils and regulating proteolysis, glycolysis, apoptosis and metabolic modification. Additionally, tenderising techniques from different aspects including exogenous enzymes, chemistry, physics and the combined methods are discussed in depth. Particularly, innovation of home cooking could be recommended to prepare relatively tender meat due to its convenience and ease of operation by consumers. Furthermore, the combined interventions provide better performance in controlled tenderness. Finally, future trends in developing new tenderising techniques, and applied consideration in the meat processing industry are proposed in order to improve meat quality with higher economical value. Graphical abstract

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Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

Cited by 4 publications

References 36 publications

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

The influence of ultrasound and adenosine 5’-monophosphate marination on tenderness and structure of myofibrillar proteins of beef

Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology

Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

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