The effect of adenosine 5′‐monophosphate (<scp>AMP</scp>) on tenderness, microstructure and chemical–physical index of duck breast meat

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

doi:10.1002/jsfa.7243

Cited by 23 publications

(23 citation statements)

References 37 publications

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“…The levels of free amino acids were measured (Table ). The total FAA concentration was close to values of Japanese yellow‐feathered chicken meat (Rikimaru & Takahashi, ), but was greatly higher than duck mea (Wang et al., ). The most abundant free amino acid detected was lysine (Lys), which constituted approximately 40%–60% of the total amino acids, but it has no taste.…”

Section: Resultssupporting

confidence: 71%

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Wang

Qin

et al. 2019

Food Science & Nutrition

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Soft‐boiled chicken is widely popular with its flavor and texture. In a traditional view, the edible quality of soft‐boiled chicken producing with hot‐fresh carcass (without any chilled procedure after evisceration) was better than that of chilled carcass. Hot‐fresh groups with 1, 2, or 4 hr and chilled groups with 24, 48, or 60 hr were used to clarify the view in this study. The results indicated that no significant difference in hardness, springiness, cohesiveness of texture profiles and b* value of skin color was observed between each group, although the highest L* value was obtained in hot‐fresh 4 hr group. Higher contents of succinic acid were found in chilled groups when compared to that of hot‐fresh groups, but there was no difference in lactic acid and pH values. Lower contents of adenosine 5′‐monophosphate (AMP), guanosine 5′‐monophosphate (GMP), inosine and hypoxanthine, and higher inosine‐5′‐monophosphate (IMP) (especially for hot‐fresh 1 hr) were observed in hot‐fresh groups. In addition, although no difference in umami amino acids and bitter amino acid was observed between each tested group, higher amounts of Asp, Met, Ile, Leu, Tyr, and Arg were observed in chilled groups, especially for chilled 60 hr. The finding indicated that the traditional view was lack of scientific evidence, and chilled carcass was suitable for soft‐boiled chicken, substituting for the hot‐fresh carcass.

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Section: Resultssupporting

confidence: 71%

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Wang

Qin

et al. 2019

Food Science & Nutrition

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“…In raw meat, the total FAA concentration (258.52 ± 3.20, Table 1) was similar to the value reported for Japanese yellow-feather chicken meat (226 mg/100 g) [25] , and was more than reported for duck breast meat (171 mg/ 100 g). [26] Each hour of stewing resulted in a significant decrease in FAA content. These decreases in FAAs in the chicken meat could be due to the migration of the original FAA from the chicken meat into the broth and/or to the degradation of proteins and small peptides.…”

Section: Changes In Faa Content With Different Stewing Timesmentioning

confidence: 98%

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Wang

Zhou

et al. 2017

International Journal of Food Properties

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Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and electronic nose. Results showed that increasing stewing time significantly decreased the contents of taste components such as free amino acids, 5′-nucleotides, minerals. Inosine 5′-monophosphate and chloride were the major umami-related compounds in stewed meat and decreased significantly during stewing. The taste-active values of the equivalent umami concentration decreased from 283.2 to 38.7 after 3 h of stewing. In contrast, increasing stewing time improved aroma levels. The volatile compounds mainly included pentanal, hexanal, heptanal, octanal, (E)-2-octenal, nonanal, (Z)-4-decenal, decanal, (E,E)-2,4-decadienal, 1-pentanol, and 1-octen-3-ol. With increased stewing time, aldehydes significantly decreased (P < 0.05), whereas alcohols significantly increased (P < 0.05). The high-intensity aroma after 2 h of stewing could be attributed to 1-pentanol and 1-octen-3-ol. The aroma scores of the chicken meat were at maximum after stewing for 3 h. The overall flavor characteristics tended to stabilize after 2 h of stewing. In general, stewing improved the aroma but decreased the taste components in the chicken meat, especially within the first 2 h. The data herein not only provides insight into the changes in odor and taste of chicken meat during cooking, but also guidelines for improving the stewing process.ARTICLE HISTORY

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“…in the breast muscle [21]. However, since IMP content is greatly influenced by nutrition, breeds, and storage time, more work should be performed from both of those selection aspects.…”

Section: A C C E P T E D a R T I C L Ementioning

confidence: 99%

Comparison of carcass and meat quality traits between lean and fat Pekin ducks

Ding

Chen

et al. 2021

Anim Biosci

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According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement. Methods A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) at the age of 42 days were slaughtered. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively. Results The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (P < 0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (P < 0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (P < 0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (P < 0.01). The intramuscular fat of LPDs in the breast muscle was significantly higher than that in the FPDs A c c e p t e d A r t i c l e (P < 0.01). There was no significant difference between the 2 strains in inosine monophosphate content (P＞0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (P < 0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (P < 0.05). Conclusion Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

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The effect of adenosine 5′‐monophosphate (AMP) on tenderness, microstructure and chemical–physical index of duck breast meat

Abstract: The results suggest that AMP could notably improve meat tenderness, and this effect was probably mainly through increasing muscle pH, promoting actomyosin dissociation and disrupting the Z-line; meanwhile, the conversion of AMP to IMP may contribute to the flavor of meat.

Cited by 23 publications

References 37 publications

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass

Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed

Comparison of carcass and meat quality traits between lean and fat Pekin ducks

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