Browse > Article
http://dx.doi.org/10.5713/ajas.15.1053

Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat  

Khan, Muhammad Issa (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University)
Lee, Hyun Jung (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University)
Kim, Hyun-Joo (Crop Post-harvest Technology Division, National Institute of Crop Science, RDA)
Young, Hae In (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University)
Lee, Haelim (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University)
Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.29, no.11, 2016 , pp. 1639-1645 More about this Journal
Abstract
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ 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.
Keywords
Aging; Marination; Duck Breast; Protein Solubility;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Lorenzo, J. M., R. Bermudez, and D. Franco. 2013. Lipolysis, proteolysis and physic-chemical modifications during ripening of dry-cured duck breast. Eur. Food Res. Technol. 236:405-417.   DOI
2 Piao, M. Y., C. Jo, H. J. Kim, H. J. Lee, H. J. Kim, J. Y. Ko, and M. Baik. 2015. Comparison of carcass and sensory traits and free amino acid contents among quality grades in loin and rump of Korean cattle steer. Asian Australas. J. Anim. Sci. 28:1629-1640.   DOI
3 Sanchez-Pena, A. G. and C. Z. Alvarado. 2013. Marination and packaging impact on textural properties of home-frozen broiler breast fillets. Poult. Sci. 92:2404-2410.   DOI
4 Sen, R. A., B. M. Naveena, M. Muthukumar, Y. Babji, and T. R. K. Murthy. 2005. Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat. Br. Poult. Sci. 46:451-456.   DOI
5 Smith, D. P. and J. C. Acton. 2010. Marination, cooking, and curing of poultry products. In: Poultry Meat Processing (Eds. C. M. Owens, C. Z. Alvarado, and A. R. Sams). CRC Press LLC, Boca Raton, FL, USA. pp. 311-336.
6 Smith, D. P., D. L. Fletcher, R. J. Buhr, and R. S. Beyer. 1993. Pekin ducklings and broiler chicken pectoralis muscle structure and composition. Poult. Sci. 72:202-208.   DOI
7 Tang, S., J. P. Kerry, D. Sheehan, D. J. Buckley, and P. A. Morrissey. 2001. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation. Food Res. Int. 34:651-657.   DOI
8 Unal, B. S., F. Erdogdu, and H. I. Ekiz. 2006. Effect of temperature on phosphate diffusion in meats. J. Food Eng. 76:119-127.   DOI
9 Wahlgren, N. M., C. E. Devine, and E. Tornberg. 1997. The influence of different pH-courses during rigor development on beef tenderness. In: Proceedings of the 43rd International Congress of Meat Science and Technology, Auckland, New Zealand. pp. 622-623.
10 Wynveen, E. J., B. C. Bowker, A. L. Grant, J. M. Lamkey, K. J. Fennewald, L. Henson, and D. E. Gerrard. 2001. Pork quality is effected by early postmortem phosphate and bicarbonate injection. J. Food Sci. 66:886-891.   DOI
11 Yoon, K. S. 2002. Texture and microstructure properties of frozen chicken breast pretreated with salt and phosphate solutions. Poult. Sci. 81:1910-1915.   DOI
12 Young, L. L. and C. E. Lyon. 1997. Effect of calcium marination on biochemical and textural properties of pre-rigor chicken breast meat. Poult. Sci. 76:197-201.   DOI
13 Zhuang, H., B. Bowker, and D. Samuel. 2014. Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness. Poult. Sci. 93:3123-3129.   DOI
14 Zhuang, H. and E. M. Savage. 2012. Postmortem aging and freezing and thawing storage enhance ability of early deboned chicken pectoralis major muscle to hold added salt water. Poult. Sci. 91:1203-1209.   DOI
15 Bauermeister, L. J. and S. R. Mckee. 2005. Utilizing marination and vacuum tumbling techniques to optimize tenderness of breast fillets deboned early postmortem. In: Proceedings of the XVII European Symposium on the Quality of Poultry Meat. Doorwerth, The Netherlands. pp. 23-26.
16 Aktas, N., M. I. Aksu, and M. Kaya. 2003. The effect of organic acid marination on tenderness, cooking loss and bound water content of beef. J. Muscle Foods 14:181-194.   DOI
17 Alvarado, C. Z. and A. R. Sams. 2004. Early postmortem injection and tumble marination effects on broiler breast meat tenderness. Poult. Sci. 83:1035-1038.   DOI
18 Ang, C. Y. W. and L. L. Young. 1989. Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat. J. Assoc. Off. Anal. Chem. 72:277-281.
19 Blackhurst, D. M., R. D. Pietersen, F. H. O'Neill, and A. D. Marais. 2011. Marinating beef with South African red wine may protect against lipid peroxidation during cooking. Afr. J. Food Sci. 5:650-656.
20 Camou, J. P., J. A. Marchello, V. F. Thompson, S. W. Mares, and D. E. Goll. 2007. Effect of postmortem storage on activity of ${\mu}$-and m-calpain in five bovine muscles. J. Anim. Sci. 85:2670-2681.   DOI
21 Choi, Y. M., S. H. Lee, J. H. Choe, M. S. Rhee, S. K. Lee, S. T. Joo, and B. C. Kim. 2010. Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle. Livest. Sci. 127:183-191.   DOI
22 Chou, R. G. R., T. F. Tseng, and M. T. Chen. 1997. Acceleration of post-mortem changes in Tsaiya duck (Anas platyrhynchos) breast muscle by lactic acid marination. Br. Poult. Sci. 38:78-83.   DOI
23 Joo, S. T., R. G. Kauffman, B. C. Kim, and G. B. Park. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52:291-297.   DOI
24 Eady, M., D. Samuel, and B. Bowker. 2014. Effect of pH and postmortem aging on protein extraction from broiler breast muscle. Poult. Sci. 93:1825-1833.   DOI
25 Guerrero-Legarreta, I. and Y. H Hui. 2010. Handbook of Poultry Science and Technology. (Vol. 1) John Wiley & Sons, Inc., Hoboken, NJ, USA.
26 Huda, N., A. A. Putra, and R. Ahmad. 2011. Proximate and physicochemical properties of Peking and Muscovy duck breasts and thighs for further processing. J. Food Agric. Environ. 9:82-88.
27 Komoltri, P. and P. Pakdeechanuan. 2012. Effects of marinating ingredients on physicochemical, microstructural and sensory properties of Golek chicken. Int. Food Res. J. 19:1449-1455.
28 Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:680-685.   DOI
29 Lee, C. W., H. M. Choi, S. Y. Kim, J. R. Lee, H. J. Kim, C. Jo, and S. Jung. 2015. Influence of Perilla frutescens var. acuta water extract on the shelf life and physicochemical qualities of cooked beef patties. Korean J. Food Sci. An. 35:389-397.   DOI
30 Lemos, A. L. S. C., D. R. M. Nunes, and A. G. Viana. 1999. Optimization of the still-marinating process of chicken parts. Meat Sci. 52:227-234.   DOI
31 Lin, Y. C., W. T. Chen, and R. G. R. Chou. 2000. Postmortem changes in mule duck muscle marinated in red wine. J. Food Sci. 65:906-908.   DOI
32 Long-Li, T., N. J. Yen, and R. G. R. Chou. 2012. Changes in Muscovy duck breast marinated with ginger extract. Food Chem. 130:316-320.   DOI