Browse > Article
http://dx.doi.org/10.5851/kosfa.2012.32.6.756

Effects of Pre-rigor Salting on the Physicochemical and Textural Properties of Ground Duck Breast Muscle  

Lee, Sang-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Choi, Ji-Hun (Research Institute for Meat Science and Culture, Konkuk University)
Choi, Yun-Sang (Food and Biological Resources Examination Division, Korean Intellectual Property Office)
Kim, Hack-Youn (Department of Animal Resources Science, College of Industrial Sciences, Kongju National University)
Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Park, Jae-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Song, Dong-Heon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Yong-Jae (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.32, no.6, 2012 , pp. 756-762 More about this Journal
Abstract
The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.
Keywords
pre-rigor muscle; duck breast muscle; salting; phosphate;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Foegeding, E. A. (1988) Thermally induced changes in muscle proteins. Food Technol. 42, 58-64.
2 Alvarado, C. Z. and Sams, A. R. (2000) Rigor mortis development in turkey breast muscle and the effect of electrical stunning. Poult. Sci. 79, 1694-1698.   DOI
3 Benedict, R. C., Strange, E. D., and Swift, C. E. (1975) Effect of lipid antioxidants on the stability of meat during storage. J. Agric. Food Chem. 23, 167-173.   DOI
4 Bernthal, P. H., Booren, A. M., and Gray, J. I. (1989) Effect of sodium chloride concentration on pH, water-holding capacity and extractable protein of pre rigor and postrigor ground beef. Meat Sci. 25, 143-154.   DOI   ScienceOn
5 Birth, G. S. (1978) The light scattering properties of foods. J. Food Sci. 43, 916-925.   DOI
6 Boles, J. A. and Swan, J. E. (1997) Effects of brine ingredients and temperature on cook yields and tenderness of prerigor processed roast beef. Meat Sci. 45, 87-97.   DOI   ScienceOn
7 Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66.
8 Dalrymple, D. H. and Hamm, R. (1974) Effect of diphosphate (pyrophosphate) on postmortem glycolysis in bovine muscle. J. Food Sci. 39, 1218-1221.   DOI
9 Drerup, D. L., Judge, M. D., and Aberle, E. D. (1981) Sensory properties and lipid oxidation on pre rigor processed fresh pork sausage. J. Food Sci. 46, 1659-1661.   DOI
10 Farouk, M. M. and Swan, J. E. (1997) Effect of pH at time of salting on the functional properties of pre-rigor beef. Meat Sci. 45, 463-472.   DOI   ScienceOn
11 Gornal, A. G., Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the Biuret reaction. J. Biol. Chem. 177, 751-766.
12 Grau, R. and Hamm, R. (1953) Eine einfache methode zur bestimmung der wasserbindung im muskel. Natruwissenschaften 40, 29-30.   DOI
13 Hamm, R. (1977) Postmortem breakdown of ATP and glycogen in ground muscle: A review. Meat Sci. 1, 15-39.   DOI   ScienceOn
14 Hamm, R. (1981) Development in meat science. In: Lawrie's meat science. Lawrie, R. A. (ed) Appl. Sci. Publishers, London, pp. 93-124.
15 Jones, M. L., Ray, E. E., Thomas, J. D., and Tsao, H. M. (1986) Effects of electrical stimulation, hot-boning and mixing vs tumbling on the physical and chemical properties of beef logs. J. Food Sci. 51, 1-4.   DOI
16 Korea Duck Association. (2012) Duck consumption. Available at http://www.koreaduck.org/. Accessed on July 25, 2012.
17 Mann, T. F., Reagan, J. O., Johnson, L. P., Lyon, C. E., Mabry, J. W., and Miller, M. F. (1990) Textural and chemical characteristics of recombined precooked beef chuck roasts as influenced by boning time and salt level. J. Food Sci. 55, 330-333.   DOI
18 Offer, G. (1991) Modeling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30, 157-184.   DOI   ScienceOn
19 Offer, G. and Trinick, J. Jr. (1983) On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8, 245-281.   DOI   ScienceOn
20 Reagan, J. O., Pirkle, S. L., Campion, D. R., and Carpenter, J. A. (1981) Processing, microbial and sensory characteristics of cooler and freezer stored hot-boned beef. J. Food Sci. 46, 838-841.   DOI
21 Rees, M. P., Trout, G. R., and Warner, R. D. (2002) Effect of calcium infusion on tenderness and ageing rate of pork M. longissimus thoracis et lumborum after accelerated boning. Meat Sci. 61, 169-179.   DOI   ScienceOn
22 Saffle, R. L. and Galbreath, J. W. (1964) Quantitative determination of salt-soluble protein in various types of meat. Food Technol. 18, 1943-1944.
23 SAS (2008) SAS/STAT Software for PC. Release 9.2, SAS Institute Inc., Cary, NC, USA.
24 Tarladgis, B. G., Watts, B. M., Younathanm, M. T., and Dugan, L. (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37, 44-52.   DOI
25 Tims, M. J. and Watts, B. M. (1958) Protection of cooked meats with phosphate. Food Technol. 12, 240-243.
26 Torres, E., Pearson, A. M., Gray, J. I., Booren, A. M., and Shimokomaki, M. (1988) Effect of salt on oxidative changes in pre- and post-rigor ground beef. Meat Sci. 23, 151-163.   DOI   ScienceOn
27 Young, O. A., Humphrey, S. M., and Wild, D. J. C. (1988) Effects of sugar on post-mortem glycolysis in bovine muscle mice. Meat Sci. 23, 211-225.   DOI   ScienceOn