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《Journal of Nanchang University(Natural Science)》 2014-03
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Changes of duck breast meat texture and proteolysis during the the processing of sauced duck

XU Hui;LIU Wei;LIU Wei;LIU Chengmei;WANG Yanyan;ZHOU Lei;State Key Laboratory of Food Science and Technology,Nanchang University;Jiangxi Huangshanghuang Food Limited Liability Company;  
The changes of texture(hardness and elasticity)and degradation of muscle proteins(sarcoplasmic and myofibrillar proteins)during processes(salting,saucing,juice absorbing and sterilization)of sauced duck were studied.During the salting process,the hardness of duck meat increased firstly then decreased with the highest hardness achieved at 6hand the lowest one at 12h.Generally,the elasticity decreased during the salting process,down to the lowest level at 9h.The hardness at saucing process,juice absorbing and sterilization were higher than that at salting process.The hardness did not change obviously during the saucing process,but it decreased after sterilizing.The elasticity at saucing,juice absorbing and sterilization were lower than that at salting process with no significant change SDS-PAGE results revealed thatα-actinin was stable while other myofibrillar proteins and sarcoplasmic proteins were degraded during the salting process.After saucing,juice absorbing and sterilization,bands of myofibrillar proteins became less,and bands of sarcoplasmic protein disappeared,however,some new bands appeared.From the salting processing to the end of saucing,non-protein nitrogen decreased,while it increased after sterilization.The weight of duck meat decreased during the whole process,especially after 0.5hsaucing.
【Fund】: 赣鄱英才555工程专项经费(916018000065)
【CateGory Index】: TS251.61
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