Premium
Comparison of postmortem proteolysis between Pekin and Muscovy duck breast muscles
Author(s) -
Liao ChienChang,
Chou RongGhi R
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6416
Subject(s) - proteolysis , desmin , calpain , skeletal muscle , biology , medicine , anatomy , endocrinology , immunohistochemistry , biochemistry , vimentin , enzyme
Abstract BACKGROUND Duck muscle is a popular source of red meat in Asia. However, information regarding the postmortem proteolysis of skeletal muscle between duck species is very limited. Therefore, the purpose of this study was to compare the postmortem calpain and desmin degradations between Pekin (PD) and Muscovy (MD) duck breast muscles stored at 5°C. RESULTS The pH and μ /m‐calpain activity were not different ( P > 0.05) between PD and MD postmortem muscles. However, μ ‐calpain activity and desmin content decreased more rapidly ( P < 0.05) in PD than in MD samples. CONCLUSION Therefore, our results suggest that the postmortem proteolysis is more rapid and extensive in breast muscle from PD compared to MD. © 2013 Society of Chemical Industry